This is one of the kids’ favorite meals. It’s modified (no chilies) from the essential World Vegetarian Cookbook. It’s possible to toss other seasonings in as it simmers, but really, the simple flavors of the vegetables work together in this dish without any extra help.
- 1 cup black-eyed peas (dry or fresh – we got ours from the farm)
- 1/4 cup peanut or canola oil
- 1 medium onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 1 cup butternut squash or pumpkin, peeled and cut into 1/3 inch cubes
- 2 cups long-grain rice (we used basmati)
- 1 1/2 teaspoons salt
If you’re using fresh peas have a little person help you shell the peas. Small fingers are better at removing the goodies inside….
If you’re using dried peas, pick over them, wash and drain. Soak the beans overnight, covered by at least 5 inches of water. Drain.
In a large pot, bring the peas and 4 cups water to a boil. Cover, turn the heat down to low, and simmer gently for 25 minutes, or until the peas are almost tender. Drain but save the cooking liquid. Set the peas and cooking liquid aside.
Put the oil in a good-sized, heavy pot and set over medium-high heat. When hot, put in the onion. Stir and fry until the onion pieces begin to turn brown at the edges, 3 to 4 minutes. Now put in the garlic. Stir and fry for a minute, then put in the squash. Stir and fry for another minute. Put in the rice and stir and saute it for a minute. Now add the beans, 3 cups of the bean liquid (if there’s not enough, add more water), and the salt. Stir to mix and bring to a boil. Cover, turn the heat down to very low, and cook gently for 25 minutes. Let the pot rest, covered, for another 15 minutes. Stir gently to mix before serving.
Serve over rice with condiments.