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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, Winter Squash, Onions, Garlic, and Dried Oregano. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 lb
• 2 lb
• 2
• 6 clove
• 1 tbsp
• 1 tbsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 3
• 1/4 tsp
• 1
• 2
• 2 cup

Method (preview)

1. 1

   Soak peas overnight Or, bring to a boil for 1 minute, turn oFF heat and let soak for 1 hour.

2. 2

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

3. 3

   Now add squash and remaining ingredients except corn.

4. 4

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

5. 5

   Then add Corn, cut from 4 cobs fresh or 2 cups frozens sweet corn.

6. 6

   Heat through.

7. 7

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

8. 8

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

9. 9

   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.

10. 10

    Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra