Instructions: Note 1: soak the peas for at least 4 hrs (or 2 C fresh or frozen/defrosted) Note 2: domestic mushrooms, stemmed and sliced Note 3: fresh or dried and soaked, stemmed and thinly sliced Note 4: 2 lb, peeled and cut into small dice (abt 5 C)

You can cook the black-eyed peas up to several days ahead, if desired.

Save time by preparing the other ingredients while the peas cook.

Place the soaked or fresh black-eyed peas in a saucepan and cover with water by at least 2". Bring to a boil, turn the heat way down, and simmer, partially covered, until tender - about 30 min. Drain and set aside.

Melt the butter in a soup pot or Dutch oven. Add the onion, mustard, half the garlic, half the ginger, and half the salt. Saute over med heat for about 5 min. Stir in all the mushrooms and saute for a few minutes, then ad the sherry. Cover and cook over med heat for about 10 min.

Add half the squash and all the water. Bring to a boil, then lower the heat to a simmer, and cover. Cook for about 10 min, then add the cinnamon, lemon juice and vinegar along with the black-eyed peas, the remaining garlic, ginger, squash, and salt. Cover again, and cook over low heat until the most recently added squash is just tender, about 20 min.

Season liberally with freshly ground black pepper, and taste to see if it needs more salt. Serve hot, topped with very finely minced parsley and/or scallions, if desired.

Yield: 6 - 8 servings

Prep Time: 1 hr

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