| 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 |
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 (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 (up to) |
| 1/2 |
ts |
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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