| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chilean | Vegetable | 8 | Servings |
INGREDIENTS
| 1 | lb | Dried black-eye peas, soaked |
| overnight -or- | ||
| 2 1/2 | c | Fresh blackeyed peas |
| 1 | T | Cold-pressed vegetable oil |
| 2 | lb | Winter squash, peeled |
| seeded and diced | ||
| 2 | Onions, chopped | |
| 4 | Ears corn, kernals cut off | |
| cob <I used 1 cup | ||
| frozen> | ||
| 2 | Tomatoes, sliced | |
| 1 | Chile <if you like it | |
| hot 1/2 if you don't> | ||
| minced | ||
| 3 | up to | |
| 6 | Cloves garlic, minced | |
| 1 | T | Paprika |
| 1/2 | t | Salt |
| 1 | t | Dried basil |
| 1 | T | Dried oregano |
| 3 | Bay leaves | |
| 1/4 | t | Whole peppercorns |
| 1/2 | t | Whole cumin seeds |
| 1/2 | t | Whole corriander seeds |
| 1/4 | up to | |
| 1/2 | t | Chile powder |
INSTRUCTIONS
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. JAGORDON@AGSM.UCLA.EDU REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 126
Calories From Fat: 28
Total Fat: 3.1g
Cholesterol: 7.4mg
Sodium: 1230.6mg
Potassium: 739.1mg
Carbohydrates: 20.6g
Fiber: 4.1g
Sugar: 5.2g
Protein: 6.7g