I love how red palm oil enriches this super nutritious recipe made with beans. AND paired it with my beloved plantains (baked)!!! I believe you can reduce the oil and put more water for a healthier version, but really: palm oil smells so good that I didn't changed a thing.
It yields a lot (I made half of this recipe and had dinner for 2 BIG servings). The recipe here is the complete -- will easily serve 4-5 people. Since I had no black eyes beans, I made it with the white ones. I also always use the pinch of coconut sugar, never EVER refined sugar.
From Taste of Slow