Yield: 8 Servings
|1 pounds||Dried black-eye peas; soaked overnight; -or-|
|2½ cup||Fresh blackeyed peas|
|1 tablespoon||Cold-pressed vegetable oil|
|2 pounds||Winter squash; peeled, seeded and diced|
|2 larges||Onions; chopped|
|4||Ears corn; kernals cut off cob; <I used 1 cup frozen>|
|2 larges||Tomatoes; sliced|
|1 small||Chile <if you like it hot; 1/2 if you don't> minced (up to)|
|6||Cloves garlic; minced|
|1 teaspoon||Dried basil|
|1 tablespoon||Dried oregano|
|¼ teaspoon||Whole peppercorns|
|½ teaspoon||Whole cumin seeds|
|½ teaspoon||Whole corriander seeds (up to)|
|½ teaspoon||Chile powder|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .