Recipe Details

Summary

Name: Chilean Black-Eyed Peas and Winter Squash

Category: Main Dish

Ingredients and Directions

1 pound black-eyed peas, dried

2 pound 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 chile, fresh, minced

2 each tomatoes, chopped

1 salt, to taste

2 cup corn, kernels, fresh or frozen

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.