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Chilean Black Eyed Peas and Winter Squash
1 pound dried black eyed peas
2 pound winter squash (butternut, buttercup, banana, acorn, pumpkin), cubed
corn, cut from 4 cobs fresh or 2 cups frozen sweet corn
2 onions, chopped
4 - 6 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon chile powder
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
3 bay leaves
1/4 teaspoon black peppercorns
1/2 - 1 small chili pepper, minced
2 large tomatoes, chopped
salt to taste
Soak black eyed peas overnight. Alternately, 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. Add cubed squash.
Bring to a simmer, cook for 30 - 45 minutes, or until all is tender.
Then add 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.
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Blackeyed Peas 02