Chilean Black Eyed Peas And Winter Squash Recipe

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Servings: 1


Cost per recipe $7.52 view details
  • 1 lb dry black eyed peas
  • 2 lb winter squash cubed flesh
  • 2 x onions minced
  • 6 x cloves garlic chopped
  • 1 Tbsp. dry oregano
  • 1 Tbsp. paprika
  • 1 tsp chile pwdr
  • 1/2 tsp cumin seeds
  • 1/2 tsp corriander seeds
  • 3 x bay leaves
  • 1/4 tsp black peppercorns
  • 1 sm chili pepper chopped
  • 2 lrg tomatoes minced salt to taste ( about 3/4 tsp.)
  • 2 c. frzn sweet corn


  1. Soak peas overnight Or possibly, 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 min. Now add in squash and remaining ingredients except corn.
  2. Bring to a simmer, cook for 30 - 45 min, or possibly till all is tender. Then add in Corn, cut from 4 cobs fresh or possibly 2 c. frozens sweet corn. Heat through. This is good to cook ahead and serve the next day.
  3. Or possibly 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 in corn, heat and serve.
  4. You can serve this in bowls by itself with corn bread or possibly crusty french bread or possibly serve it over grains, such as bulgar or possibly rice.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1508g
Calories 669  
Calories from Fat 46 7%
Total Fat 5.5g 7%
Saturated Fat 0.97g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 80mg 3%
Potassium 4317mg 123%
Total Carbs 157.93g 42%
Dietary Fiber 27.7g 92%
Sugars 40.84g 27%
Protein 22.65g 36%
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