Chilean Black-Eyed Peas and Winter Squash


  • 1 lbs Dried black-eye peas; soakedovernight; -or- 2-1/2 cup Fresh black-eyed peas
  • 1 Tbsp Cold-pressed vegetable oil
  • 2 lbs Winter squash; peeled,seeded and diced
  • 2 lg Onions; chopped
  • 4 Ears corn; kernals cut offcob; I used 1 cup frozen
  • 2 lg Tomatoes; sliced
  • 1 sm Chile minced
  • 3 - (up to) 6 Cloves garlic; minced
  • 1 Tbsp Paprika
  • 1/2 tsp Salt
  • 1 tsp Dried basil
  • 1 Tbsp Dried oregano
  • 3 Bay leaves
  • 1/4 tsp Whole peppercorns
  • 1/2 tsp Whole cumin seeds
  • 1/2 tsp Whole coriander seeds
  • 1/4 - (up to) 1/2 tsp 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 coriander seeds and chile powder.

Cover and simmer for about 25 minutes, taste and correct seasonings.

Source: J. Gordon
Submitted by: Recipe Group Member

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