Chilean Black-Eyed Peas & Winter Squash

Name: Chilean Black-Eyed Peas & Winter Squash
Cook time: 1 d
Total time: 1 d
Yield: 6
Cuisine: Fusion
Ingredients: black-eyed peas; winter squash; onions; garlic; oregano; paprika; chili powder; cumin seeds; coriander seeds; bay leaves; black peppercorns; hot chili peppers; tomatoes; salt; corn

Submitted by kidvicious

If you’re not in the mood for meat, try this scrumptious dish made with black eyed peas, squash, chili peppers and corn.

YIELD

6 servings

PREP

30 min

COOK

8 hrs

READY

8 hrs

Ingredients

POUND BLACK-EYED PEAS
dried

POUNDS WINTER SQUASH
peeled, cut into chunks, (acorn, butternut, etc.)

EACH ONIONS
chopped

EACH GARLIC
cloves, minced

TABLESPOON OREGANO
dried

TABLESPOON PAPRIKA

TEASPOON CHILI POWDER

TEASPOON CUMIN SEEDS

TEASPOON CORIANDER SEEDS

EACH BAY LEAVES *

TEASPOON BLACK PEPPERCORNS

EACH HOT CHILI PEPPERS
fresh, minced *

EACH TOMATOES
chopped

X SALT
to taste *

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.