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.

8 hours Prep: 30 minutes Cook: 8 hours

272 calories per serving view nutrition facts

6-8 suggest servings

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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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Nutrition Facts

Serving Size 549g

Amount per Serving

Calories 272 9% of calories from fat

	% Daily Value*
Total Fat 3.0g	4%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 567mg	24%
Total Carbohydrate 59.0g	20%
Dietary Fiber 14.0g	56%
Sugars 16.0g
Protein 10.0g	20%

Vitamin A	62%		Vitamin C	63%
Calcium	26%		Iron	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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