Chilean Black Eyed Peas and Winter Squash

[Guest guest]

chilean-beans-squash recipe

Mon, 2 Oct 95 09:33 EDT jgordon (Jan Gordon) I

don't have the book with me but I just made it yesterday. This is from Lindsay

Wagner's Cookbook, The Higher Road to Health. It is really good and perfect for

a party for folks of various sorts or dietary habits. Chilean Black Eyed Peas

and Winter Squash Soak overnight 1 pound dried black eyed peas. Or, 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. Now add: cubed flesh of approx 2

pound winter squash (butternut, buttercup, banana, acorn, pumpkin, etc

 

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 (depending on how hot you want it) 2 large tomatoes, chopped

salt to taste ( about 3/4 teaspoon)

 

Bring to a simmer, cook for 30 - 45 minutes, or until all is tender. Then add

Corn, cut from 4 cobs fresh or 2 cups frozens sweet 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. kwvegan vegan

 

 

 

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