Chilean black-eyed peas & winter squash

Yield: 8 Servings

Measure 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

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.



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