INGREDIENTS

INSTRUCTIONS

Note 1: soak the peas for at least 4 hrs (or 2 C fresh or
frozen/defrosted) Note 2: domestic mushrooms, stemmed and sliced Note
3: fresh or dried and soaked, stemmed and thinly sliced Note 4: 2 lb,
peeled and cut into small dice (abt 5 C)
You can cook the black-eyed peas up to several days ahead, if
desired. Save time by preparing the other ingredients while the peas
cook.
Place the soaked or fresh black-eyed peas in a saucepan and cover with
water by at least 2". Bring to a boil, turn the heat way down, and
simmer, partially covered, until tender - about 30 min. Drain and set
aside.
Heat the 3 tablespoons sherry in a soup pot or Dutch oven. Add the
onion, mustard, half the garlic, half the ginger, and half the salt.
Saute over med heat for about 5 min. Stir in all the mushrooms and
saute for a few minutes, then add the 1/4 cup sherry. Cover and cook
over med heat for about 10 min.
Add half the squash and all the water. Bring to a boil, then lower
the heat to a simmer, and cover. Cook for about 10 min, then add the
cinnamon, lemon juice and vinegar along with the black-eyed peas, the
remaining garlic, ginger, squash, and salt. Cover again, and cook
over low heat until the most recently added squash is just tender,
about 20 min.
Season liberally with freshly ground black pepper, and taste to see
if it needs more salt. Serve hot, topped with very finely minced
parsley and/or scallions, if desired.
Yield: 6 - 8 servings
NOTES : Cal 192, Total Fat 1g, Carb 38g Fib 6g Pro 8g Sod 730mg CFF 6%
Recipe by: Vegetable Heaven, Mollie Katzen, revised to be fatfree
Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Feb
13, 1999, converted by MM_Buster v2.0l.

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