Black-Eyed Peas With Butternut Squash
 
Prep time
Cook/Dehydrate time
Total time
 
A hearty and filling stew. Serve with your favorite rice. An oil free recipe.
Author:
Recipe type: Main Dish
Cuisine: Vegan
Serves: 6-8 servings
Ingredients
  • 2 cup dried black-eyed peas
  • ½ tsp whole cumin seeds
  • ½ tsp whole fennel seeds
  • ½ tsp whole coriander seeds
  • 1 medium onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 inch piece fresh ginger, peeled and finely chopped
  • 1 hot chili pepper, chopped
  • 1 red bell pepper, chopped
  • 3-4 roma/plum tomatoes chopped
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 2 cups spinach, kale or other greens, rough chopped
  • 1 ½ tsp salt
  • ⅛ - ¼ tsp cayenne pepper, or to taste (optional)
Instructions
  1. Rinse peas and soak for 4-6 hours or overnight
  2. Heat a large skillet over medium high heat
  3. Add the dry spices and stir to toast
  4. Add the onion, garlic and ginger and stir
  5. Cook until the onion starts to soften. Add a few TBL of water as needed to prevent sticking or scorching
  6. Add chopped hot and red peppers, tomatoes and stir.
  7. Cook until tomatoes start to soften, about 5 minutes
  8. Drain and add the peas along with 2 cups of fresh water
  9. Cook for 20-30 minutes, or until the peas are semi-soft
  10. Add the squash and continue cooking until the peas and squash are ALMOST done
  11. Add the salt and cayenne and stir
  12. Taste and adjust seasoning
  13. Add the greens and cook until peas and squash are tender
  14. Serve with rice
Recipe by Food For The Soul at https://foodforthesoul.me/black-eyed-peas-with-butternut-squash/