In this dish inspired by traditional Filipino cuisine, black-eyed peas go especially well with coconut milk and sweet kabucha squash.
Serves 6. Cooking time 30 minutes.
1 tspnVegetable oil
2 clvGarlic, minced
1/4Medium sized onion, cut into strips
22-inch chunks fresh ginger, peeled and lightly crushed
3 cKabucha or butternut squash, peeled and cut into 2-inch chunks
10young green beans, trimmed and cut in half
1 ccoconut milk
2 ccooked black-eyed peas*
- Heat the oil in a large skillet on medium heat. Sauté the garlic, onion, and ginger until the garlic lightly browns.
- Add the squash and sauté for a minute, then add the water. Cover and cook until the squash is just tender, adding more water if needed. Do not allow the squash to cook totally dry as this is a wet dish. Add the green beans and cook until just tender.
- Stir in the coconut milk, salt, and black-eyed peas and gently bring to a boil on medium heat. Cook for a few more minutes. (Add a little more water if needed to keep the dish saucy.) Remove the ginger before serving.
Notes*1 cup dried black-eyed peas soaked overnight in plenty of water, then cooked until soft and drained (or 2 cups canned beans, rinsed and drained).
Nutritional Information Per Serving:
Calories: 184, Fat 7.2g (65 cal), Carbohydrate 22.6g (90 cal), Protein 7.2g (29 cal)
Added information: Saturated Fat 4g, Cholesterol 0mg, Sodium 403mg, Dietary Fiber 5.9g