Chilean Black-Eyed Peas & Winter Squash
| Yield: | 8 Servings |
| Categories: | Vegetables |
| 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; <I used 1 cup frozen> | |
| 2 | lg | Tomatoes; sliced |
| 1 | sm | Chile <if you like it 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 |
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