Chilean Black Eyed Peas and Winter Squash

Soak overnight 1 pound dried black eyed peas. Or, bring to a boil for 1 minute, turn off heat and let soak for 1 hour. Drain and rinse peas, cover with water and simmer for 20 minutes.

Than add

  • cubed flesh of approx 2 pound winter squash (butternut, buttercup, banana, acorn, pumpkin, etc)
  • 2 onions, chopped
  • 4 to 6 cloves garlic, minced
  • 1 Tablespoon dried oregano
  • 1 Tablespoon paprika
  • 1 teaspoon chile powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 3 bay leaves
  • 1/4 teaspoon black peppercorns
  • 1/2 to 1 small chili pepper, minced (depending on how hot you want it)
  • 2 large tomatoes, chopped
  • salt to taste ( about 3/4 teaspoon)

Directions

Bring to a simmer, cook for 30 to 45 minutes, or until all is tender. Then add Corn, cut from 4 cobs fresh or 2 cups frozen sweet corn. Heat through.

Or for the crock pot, soak the peas overnight, then put all in the crock pot in the morning, (except the corn). Cook on low all day, add corn, heat and serve.

You can serve this in bowls by itself with corn bread or crusty french bread or serve it over grains, such as bulgur or rice.

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