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chilean-beans-squash recipe

Date: Mon, 2 Oct 95 09:33 EDT
 From: jgordon@cce.cornell.edu (Jan Gordon)
 I don't have the book with me but I just made it yesterday.  This is from
 Lindsay Wagner's Cookbook, The Higher Road to Health.  It is really good and
 perfect for a party for folks of various sorts or dietary habits. 
 Chilean Black Eyed Peas and Winter Squash
 Soak overnight 1 pound dried black eyed peas.  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. Now add:
 cubed flesh of approx 2 pound winter squash (butternut, buttercup, banana,
 acorn, pumpkin, etc
 2 onions, chopped
 4 - 6 cloves garlic, minced
 1 tablespoon dried oregano
 1 tablespoon paprika
 1 teaspoon chile powder
 1/2 teaspoon cumin seeds
 1/2 teaspoon corriander seeds
 3 bay leaves
 1/4 teaspoon black peppercorns
 1/2 - 1 small chili pepper, minced (depending on how hot you want it)
 2 large tomatoes, chopped 
 salt to taste ( about 3/4 teaspoon)
 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.
 kwvegan vegan