Black-eyed Pea Stew

Ingredients

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

Instructions

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.