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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.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


1 pound black-eyed peas
2 pounds winter squash
peeled, cut into chunks, (acorn, butternut, etc.)
2 each onions
5 each garlic
cloves, minced
1 tablespoon oregano
1 tablespoon paprika
1 teaspoon chili powder
½ teaspoon cumin seeds
½ teaspoon coriander seeds
3 each bay leaves
¼ teaspoon black peppercorns
½ each hot chili peppers
fresh, minced
2 each tomatoes
1 x salt
to taste
2 cups corn
kernels, fresh or frozen


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 549g (19.4 oz)
Amount per Serving
Calories 2729% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 567mg 24%
Total Carbohydrate 20g 20%
Dietary Fiber 14g 56%
Sugars g
Protein 20g
Vitamin A 62% Vitamin C 63%
Calcium 26% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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