Title: Chilean black-eyed peas & winter squash
 Categories: Vegetable
      Yield: 8 Servings
 
      1 lb Dried black-eye peas; soaked
           -overnight; -or-
  2 1/2 c  Fresh blackeyed peas
      1 tb Cold-pressed vegetable oil
      2 lb Winter squash; peeled,
           -seeded and diced
      2 lg Onions; chopped
      4    Ears corn; kernals cut off
           -cob; 
      2 lg Tomatoes; sliced
      1 sm Chile 
           -minced
      3    -(up to)
      6    Cloves garlic; minced
      1 tb Paprika
    1/2 ts Salt
      1 ts Dried basil
      1 tb Dried oregano
      3    Bay leaves
    1/4 ts Whole peppercorns
    1/2 ts Whole cumin seeds
    1/2 ts Whole corriander seeds
    1/4    -(up to)
    1/2 ts 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 corriander seeds
  and chile powder. Cover and simmer for about 25 minutes, taste and
  correct seasonings.
  
  JAGORDON@AGSM.UCLA.EDU
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe