Ring in the New Year Black Eyed Peas

Get ready for delicious! I made this dish with vegetarian collard greens (this month) and corn bread (Oct 2008)..... And it is now my standard New Year meal!

3 TBSP olive oil

2 summer squash, cut into half moons

1/2 sweet onion, cubed

2 pablano peppers, charred, scraped and cubed

1 tsp dried oregano

1/2 tsp cumin

1 tsp salt

1 bag of black eyed peas (12oz, in produce section)

1 cup cooked brown rice

Char the pablano peppers by deseeding and stemming them, and placing them under the broiler to roast until semi-charred on the outside and the flesh is soft to the touch, about 6-7 minutes.

Meanwhile, cover the beans with salted water and boil until soft, about 45 minutes. Drain and set aside.

In a large skillet, heat the oil and add onions, salt, cumin, oregano, and pablano peppers. Saute for about 3 minutes. Stir in squash, cover, and cook until the squash is tender. Stir in peas and continue to cook for a few minutes. Stir in rice and res-eason.