Ingredients
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2 TABLESPOONS UNREFINED COCONUT OIL
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1 LARGE YELLOW ONION, FINELY CHOPPED
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KOSHER SALT AND GROUND BLACK PEPPER
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8 MEDIUM GARLIC CLOVES, MINCED
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2 FRESNO CHILIES, STEMMED AND SLICED INTO THIN RINGS
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3 14½-OUNCE CANS BLACK-EYED PEAS, DRAINED AND RINSED
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2 BAY LEAVES
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1 POUND SWEET POTATOES, PEELED AND CUT INTO ½-INCH CUBES
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1 POUND PLUM TOMATOES, CORED AND CHOPPED
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1 CUP FINELY CHOPPED FRESH FLAT-LEAF PARSLEY LEAVES
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2 TABLESPOONS LEMON JUICE, PLUS LEMON WEDGES, TO SERVE
DIRECTIONS
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In a large Dutch oven over medium, heat the coconut oil until shimmering. Add the onion, 1 teaspoons salt and ½ teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes. Stir in the garlic and chilies, then cook until fragrant, about 30 seconds. Add the black-eyed peas, bay leaves and 5 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until the flavors meld, about 15 minutes.
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Stir in the sweet potatoes and 1 teaspoons salt. Cover, reduce to medium-low and cook until the potatoes are tender, 10 to 15 minutes. Off heat, stir in the tomatoes, parsley and lemon juice. Taste and season with salt and pepper. Serve with lemon wedges.
*recipe courtesy of The Milk Street Cookbook
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