← All recipes

Chilean Black-Eyed Peas & Winter Squash

Chilean Black-Eyed Peas & Winter Squash comes together with Cold Pressed Veggie Oil, Salt, and Whole Peppercorns. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   Drain the soaked peas.

2. 2

   Place them in a large saucepan, cover with water and simmer for 20 minutes, should be about half cooked.

3. 3

   Take off heat.

4. 4

   Heat oil in large skillet and add squash, onions, corn, tomatoes, chile, garlic, paprika and salt. Cook stirring for 10 minutes.

5. 5

   Add cooked veggies to the black eyed peas, add water to cover.

6. 6

   Add basil, oregano, bay leaves, peppercorns, cumin and corriander seeds and chile powder. Cover and simmer for about 25 minutes, taste and correct seasonings.