Creamy Black Eyed Peas

• 1 tsp. vegetable oil
• 2 large cloves garlic, minced
• One quarter of a medium onion, cut into strips
• Two 2-inch chunks fresh ginger, peeled and lightly crushed
• 3 cups kabucha or butternut squash, peeled and cut into 2-inch chunks
• 2 cups water
• 10-12 young green beans, trimmed and cut in half
• 1 cup coconut milk
• 1 tsp. salt
• 2 cups cooked black-eyed peas*

1. 1. Heat the oil in a large skillet on medium heat. Saute the garlic, onion, and ginger until the garlic lightly browns.
2. 2. Add the squash and saute 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.
3. 3. 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.
4. Serves 6
5. *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).

vegetable oil, garlic, onion, ginger, kabucha, water, green beans, coconut milk, salt, blackeyed

Taken from www.epicurious.com/recipes/member/views/creamy-black-eyed-peas-1277917 (may not work)