Chilean Black-Eyed Peas & Winter Squash


Date: 27 Jul 1993 18:08:17 GMT

I have made this a couple times, it's really good.

1 pound dried black-eye peas, soaked overnight, or 2 1/2 cups fresh
1 tablespoon cold-pressed veggie oil
2 pounds winter squash, peeled, seeded and diced
2 large onions, chopped
4 ears corn, kernals cut off cob, 
2 large tomatoes, sliced
1 small chile  minced
3 to 6 cloves garlic, minced
1 tablespoon paprika
1/2 teaspoon salt
1  teaspoon dried basil
1 tablespoon dried oregano
3 bay leaves
1/4 teaspoon whole peppercorns
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole corriander seeds
1/4 to 1/2 teaspoon chile powder

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 


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.