Chilean black-eyed peas & winter squash

Ingredients

Quantity		Ingredient
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	tablespoon	Paprika
½	teaspoon	Salt
1	teaspoon	Dried basil
1	tablespoon	Dried oregano
3		Bay leaves
¼	teaspoon	Whole peppercorns
½	teaspoon	Whole cumin seeds
½	teaspoon	Whole corriander seeds (up to)
½	teaspoon	Chile powder

Directions

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.

JAGORDON@...

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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