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Chilean Black-Eyed Peas & Winter Squash


Serving Size : 6 

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

Soak the black-eyed peas overnight. Put all ingredients except the salt and the corn in the crock pot, 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.

[FFV Note: It may be necessary to add some water to this to make sure the peas cook.  If the mixture seems dry, add enough water to almost cover the black-eyed peas, probably about 2 cups.].

From the recipe files of Carole Walberg

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