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Chilean Black-Eyed Peas & Winter Squash
| Ingredients | |||
| 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 | |
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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