Chilean Black-Eyed Peas & Winter Squash

If you're not in the mood for meat, try this scrumptious dish made with black eyed peas, squash, chili peppers and corn.

Yields:	6-8
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	Preparation	30 minutes
	Cooking	8 hours
	Ready In	8 hours

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Ingredients

1	pound	black-eyed peas	dried
2	pounds	squash	peeled, cut into chunks, (acorn, butternut, etc.)
2	each	onions	chopped
5	each	garlic	cloves, minced
1	tablespoon	oregano	dried
1	tablespoon	paprika
1	teaspoon	chili powder
1/2	teaspoon	cumin seeds
1/2	teaspoon	coriander seeds
3	each	bay leaves
1/4	teaspoon	black peppercorns
1/2	each	chili pepper	fresh, minced
2	each	tomatoes	chopped
1	x	salt	to taste
2	cups	corn	kernels, fresh or frozen

Directions

Soak the black-eyed peas overnight. Put all ingredients except the salt and the corn in the crockpot, and stir to mix well. Cook on Low for 8 hours. Add corn and salt, heat through, and serve alone, with corn bread or with a loaf of crusty french bread, or over rice.

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Member Review

Basic Best Salmon Loaf

very good