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Chilean Black-Eyed Peas & Winter Squash recipe

Submitted by: anonymous
Crockpot
Recipe Yield: 6-8
Prep. Time: 30 minutes
Cooking Time: 8 hours
Ready in: 8 hours

Ingredients

Amount Ingredient Preparation
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
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

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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