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Chilean Black Eyed Peas and Winter Squash

Chilean Black Eyed Peas and Winter Squash comes together with Dried Black Eyed Peas and Winter Squash Cubed. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 lb
• 2 lb

Method (preview)

1. 1

   Soak black eyed peas overnight.

2. 2

   Alternately, bring to a boil for 1 minute, turn off heat and let soak for 1 hour.

3. 3

   Drain and rinse peas, cover with water and simmer for 20 minutes.

4. 4

   Add cubed squash.

5. 5

   Bring to a simmer, cook for 30 - 45 minutes, or until all is tender.

6. 6

   Then add corn.

7. 7

   Heat through.

8. 8

   This is good to cook ahead and serve the next day.

9. 9

   Cook on low all day, add corn, heat and serve.

10. 10

    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.