Recipe - Chile-Tomato Sauce

1 pound Dried blackeye peas; soaked
overnight; or
2 One half cup Fresh blackeyed peas
1 tablespoon Coldpressed vegetable oil
2 pound Winter squash; peeled,
seeded and minced
2 lg Onions; chopped
4 Ears corn; kernals cut off
cob; I used 1 cup frozen
2 lg Tomatoes; cut or sliced up
1 small Chile if you like it
hot; One half if you don't
minced
3 (up to)
6 Cloves garlic; minced
1 tablespoon Paprika
One half teaspoon Salt
1 teaspoon Dried basil
1 tablespoon Dried oregano
3 Bay leaves
One fourth teaspoon Whole peppercorns
One half teaspoon Whole cumin seeds
One half teaspoon Whole corriander seeds
One fourth (up to)
One half teaspoon 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

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