Chilean black eyed peas and winter squash

Yield: 1 Servings

Measure Ingredient
1 pounds Dried black eyed peas; Soak overnight *
2 pounds Winter squash; cubed flesh of **
2 Onions; chopped 6 cloves garlic; minced
1 tablespoon Dried oregano
1 tablespoon Paprika
1 teaspoon Chile powder
½ teaspoon Cumin seeds
½ teaspoon Corriander seeds
3 Bay leaves
¼ teaspoon Black peppercorns
½ small Chili pepper; minced, (depending on how hot you want it), up to 1, up to
2 larges Tomatoes; chopped
Salt to taste; ( about 3/4 teaspoon)


Ron asked for winter squash recipes. This is a favorite at my house, I make it several times each winter. Substitute any variety of hard winter squash.

It is from Linday Wagner's cookbook, The Higher Road to Health.

* 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.

** butternut, buttercup, banana, acorn, pumpkin, etc Bring to a simmer, cook for 30 - 45 minutes, or until all is tender. Then add Corn, cut from 4 cobs fresh or 2 cups frozens sweet corn. Heat through.

This is good to cook ahead and serve the next day. Or for the crockpot, soak the peas overnight, then put it all in the crock pot in the morning, (hold off on the salt and 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 bulgar or rice.

Posted to fatfree digest by "Jan Gordon" <jan@...> on Sep 19, 1998, converted by MM_Buster v2.0l.

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