This recipe is a wonderful addition to your fall menu.
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INGREDIENTS:
1 ½ cups black eyed peas
2 Tbsp. cold pressed extra virgin olive oil
3 garlic cloves crushed
1 ½ tsp. curry powder
¾ tsp. turmeric, ground
1 butternut squash, peeled and cubed
1 red bell pepper, sliced
1 bay leaf
3 tomatoes, chopped
1 C corn kernels
1 ¼ Cups vegetable broth
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PREPARATION
1. Place the black-eyed peas into a large bowl and submerge in cold water. Allow soaking overnight.
2. Thoroughly rinse and drain the black-eyed peas, place them in a large sauce pan, cover with water and bring to a boil over high heat.
3. Reduce heat and simmer, covered, until peas are soft when pierced with a fork. About 15-20 minutes.
4. Heat Oil in a large saucepan and sauté the onion and garlic, and then stir in the curry powder and turmeric.
5. Add the squash, bell pepper and bay leaf. Cover and cook for 5 minutes.
6. Stir in the tomatoes, black-eyed peas, and vegetable broth. Cover and simmer an additional 5-10 minutes.