Summary
| Yield | |
|---|---|
| Source | wailana |
| Prep time | |
| Cooking time | 30 minutes |
| Total time | 30 minutes |
Description
In this dish inspired by traditional Filipino cuisine, black-eyed peas go especially well with coconut milk and sweet kabucha squash.
Ingredients
1 tspn
Vegetable oil 2 clv
Garlic, minced 1⁄4
Medium sized onion, cut into strips 2
2-inch chunks fresh ginger, peeled and lightly crushed 3 c
Kabucha or butternut squash, peeled and cut into 2-inch chunks 2 c
Water 10
young green beans, trimmed and cut in half 1 c
coconut milk 1 tspn
Salt 2 c
cooked black-eyed peas*Instructions
- 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