FBD

Chilean Black-Eyed Peas & Winter Squash

A vegetable recipe for Chilean Black-Eyed Peas & Winter Squash.

OtherOtherIntermediate20 minBy Northstar

Ingredients

Servings
4
  • dried black-eye peas, soaked overnight, or
  • 2
  • 1/
  • 2 cup fresh
  • 1 tbsp cold-pressed veggie oil
  • 2 lb winter squash, peeled, seeded and diced
  • 2 large onions, chopped
  • 4 ears corn, kernals cut off cob
  • 2 large tomatoes, sliced
  • 1 small chile minced
  • 3 to 6 cloves garlic, minced
  • 1 tbsp paprika
  • 0.5 tsp salt
  • 1 tsp dried basil
  • 1 tbsp dried oregano
  • 3 bay leaves
  • 0.3 tsp whole peppercorns
  • 0.5 tsp whole cumin seeds
  • 0.5 tsp whole corriander seeds
  • 0.3 to 1/2 teaspoon chile powder

Instructions

  1. 1

    I have made this a couple times, it's really good.

  2. 2

    Drain the soaked peas. Place them in a large saucepan, cover with water and simmer for 20 minutes, should be about half cooked. Take off heat. Heat oil in large skillet and add squash, onions, corn, tomatoes, chile, garlic, paprika and salt. Cook stirring for 10 minutes. Add cooked veggies to the black eyed peas, add water to cover. Add basil, oregano, bay leaves, peppercorns, cumin and corriander seeds and chile powder. Cover and simmer for about 25 minutes, taste and correct seasonings.

Tags

americanvegetable-recipesother