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Name: Chilean Black Eyed Peas and Winter Squash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 lb Dried black eyed peas; Soak; 2 lb Winter squash; cubed flesh; 2 Onions; chopped; 4 - 6 cloves garlic; minced; 1 tb Dried Oregano; 1 tb Paprika; 1 ts Chile powder; 1/2 ts Cumin seeds; 1/2 ts Corriander seeds; 3 Bay Leaves; 1/4 ts Black peppercorns; 1/2 sm Chili pepper; minced,; 2 lg Tomatoes; chopped; Salt to taste; ( about 3/4

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INGREDIENTS

1 lb Dried black eyed peas; Soak
NOW ADD
2 lb Winter squash; cubed flesh
2 Onions; chopped
4 - 6 cloves garlic; minced
1 tb Dried Oregano
1 tb Paprika
1 ts Chile powder
1/2 ts Cumin seeds
1/2 ts Corriander seeds
3 Bay Leaves
1/4 ts Black peppercorns
1/2 sm Chili pepper; minced,
2 lg Tomatoes; chopped
Salt to taste; ( about 3/4

INSTRUCTIONS

Ron asked for winter squash recipes. This is a favorite at my house, I make it several times each winter. Substitute any variety of hard winter squash. It is from Linday Wagners cookbook, The Higher Road to Health. * Or, bring to a boil for 1 minute, turn off heat and let soak for 1 hour. Drain and rinse peas, cover with water and simmer for 20 minutes. ** butternut, buttercup, banana, acorn, pumpkin, etc Bring to a simmer, cook for 30 - 45 minutes, or until all is tender. Then add Corn, cut from 4 cobs fresh or 2 cups frozens sweet corn. Heat through. This is good to cook ahead and serve the next day. Or for the crockpot, soak the peas overnight, then put it all in the crock pot in the morning, (hold off on the salt and corn). Cook on low all day, add corn, heat and serve. You can serve this in bowls by itself with corn bread or crusty french bread or serve it over grains, such as bulgar or rice. Posted to fatfree digest by "Jan Gordon" on Sep 19, 1998,

NOTES

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Chilean Black Eyed Peas and Winter Squash

1 lb Dried black eyed peas; Soak
 NOW ADD
2 lb Winter squash; cubed flesh
2 Onions; chopped
4 - 6 cloves garlic; minced
1 tb Dried Oregano
1 tb Paprika
1 ts Chile powder
1/2 ts Cumin seeds
1/2 ts Corriander seeds
3 Bay Leaves
1/4 ts Black peppercorns
1/2 sm Chili pepper; minced,
2 lg Tomatoes; chopped
 Salt to taste; ( about 3/4

Ron asked for winter squash recipes. This is a favorite at my house, I make  it several times each winter. Substitute any variety of hard winter squash.  It is from Linday Wagners cookbook, The Higher Road to Health.    * Or, bring to a boil for 1 minute, turn off heat and let soak for 1 hour.  Drain and rinse peas, cover with water and simmer for 20 minutes.    ** butternut, buttercup, banana, acorn, pumpkin, etc    Bring to a simmer, cook for 30 - 45 minutes, or until all is tender. Then  add Corn, cut from 4 cobs fresh or 2 cups frozens sweet corn. Heat through.  This is good to cook ahead and serve the next day. Or for the crockpot,  soak the peas overnight, then put it all in the crock pot in the morning,  (hold off on the salt and corn). Cook on low all day, add corn, heat and  serve. You can serve this in bowls by itself with corn bread or crusty  french bread or serve it over grains, such as bulgar or rice.    Posted to fatfree digest by "Jan Gordon" <jan@gordon.com> on Sep 19, 1998,

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Nutrition

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Serving Size: 1 Serving (1399g)
Recipe Makes: 1 Servings

Calories: 114
Calories from Fat: 41 (36%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 2.2g
Cholesterol 0mg		0 %
Sodium 37.9mg		1 %
Potassium 636.8mg		17 %
Total Carbohydrate 23.3g		7 %
	Dietary Fiber 12.7g	51 %
	Sugars, other 10.6g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 114

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