- Level: Intermediate
- Total: 1 hr 50 min
- Prep: 20 min
- Cook: 1 hr 30 min
- Yield: 4 servings
Ingredients
1 pound dried black eyed peas, soaked overnight in the refrigerator
3/4 pound large diced pumpkin
3 quarts chicken stock
4 slices bacon, sliced
1 white onion, small dice
1 red pepper, small dice
1 carrot, coarsely grated
2 cups fresh corn kernels
10 basil leaves
Salt and freshly ground black pepper
Paprika Oil, recipe follows
Paprika Oil:
1 cup vegetable oil
4 garlic cloves crushed
2 tablespoons paprika
Directions
- In a stockpot, combine the beans, pumpkin, and chicken stock. Bring to a boil. Cook until beans are tender, about 1 hour.
- In a saute pan, render bacon. Add onions, peppers, and carrots. Cook until translucent. Add to the bean mixture. Cook for around 15 minutes.
- In a blender, puree corn and basil. Add the mixture to the beans and cook for 15 minutes, stirring continuously. Season. Serve with paprika oil.
Paprika Oil:
- Heat up the oil and cook the garlic. Strain. Add paprika. Cool.
