Side Pannel
Chilean Black-Eyed Peas & Winter Squash
Chilean Black-Eyed Peas & Winter Squash
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 1 lb Dried black-eye peas; soaked
- -overnight; -or-
- 2 1/2 c Fresh blackeyed peas
- 1 tb Cold-pressed vegetable oil
- 2 lb Winter squash; peeled,
- -seeded and diced
- 2 lg Onions; chopped
- 4 Ears corn; kernals cut off
- -cob;
- 2 lg Tomatoes; sliced
- 1 sm Chile
- -hot; 1/2 if you don't>
- -minced
- 3 -(up to)
- 6 Cloves garlic; minced
- 1 tb Paprika
- 1/2 ts Salt
- 1 ts Dried basil
- 1 tb Dried oregano
- 3 Bay leaves
- 1/4 ts Whole peppercorns
- 1/2 ts Whole cumin seeds
- 1/2 ts Whole corriander seeds
- 1/4 -(up to)
- 1/2 ts 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.
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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