Black-eyed Pea Stew


1 pound
dried black-eyed peas
2 tablespoons
coconut fat (or 1/2 can full fat coconut milk)
onion (diced)
2 cloves
garlic (minced)
1 can
crushed tomatoes (or 4 fresh tomatoes, chopped)
head of cabbage (shredded)
2 cups
additional high fiber, low starch vegetables (optional)


Rinse and sort the peas. Soak in water to cover plus one inch overnight. Adding water to keep the water level just above the peas, bring to a boil, skim, and then simmer until tender, maybe 1–2 hours total. While simmering and before the peas are fully soft, add the coconut fat/milk and the vegetables. Allow the water to simmer off until you have a thick stew. When the peas are soft, add salt to taste, if permitted.