INGREDIENTS
2 tbsp
unrefined coconut oil
1 large
onion
1 serving
kosher salt and ground pepper
8 media
garlic cloves
2
fresno chilies
314 1/2 oz
black-eyed peas
2
bay leaves
1 lb
sweet potatoes
1 lb
plum tomatoes
1 cup
flat-leaf parsley leaves
2 tbsp
lemon juice