MWL Food

Chilean Black Eyed Peas & Winter Squash In A Flat Bowl

Chilean Black Eyed Peas & Winter Squash Mixed With Scoop Of Rice

Chilean Black Eyed Peas and Winter Squash Starting To Cook In Pot

Seasonings For Chilean Black Eyed Peas and Winter Squash

Onions, Corn, Garlic, Acorn Squash, Serrano Pepper, Tomato

Black Eyed Peas, Drained After Soaking Overnight

Acorn Squash Whole

This recipe is modified from a recipe I found on the http://www.fatfree.com/ website. The post said the recipe originated from Lindsay Wagner’s Cookbook, ‘The Higher Road to Health’.

Chilean Black Eyed Peas and Winter Squash

1 pound of Black Eyed Peas, sorted, rinsed, soaked overnight, drained
1 Acorn squash
2 onions, chopped
6 cups + ½ cup water
4 – 6 cloves garlic, minced
1 small Serrano pepper, minced
2 large tomatoes, diced
2 cups frozen corn
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon salt
1 teaspoon Chile powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
3 bay leaves

Microwave whole Acorn Squash for 3 minutes and allow to cool. This will make it easier to peel. After squash is cool, halve, remove seeds, peel, and chop.

Saute onions in ½ cup water until translucent. Add remaining ingredients and bring to a boil. Reduce heat and simmer 1 hour or until black eyed peas are tender. Remove bay leaves and serve.

Letha’s Notes: I like black eyed peas so I enjoyed this very much over brown rice. The original recipe said you could use Butternut, Buttercup, Banana, Acorn Squash, Pumpkin, etc. It also suggested using fresh from the cob corn, and whole cumin/coriander seeds and whole peppercorns.