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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.
31

Yield

6

servings

Prep

30

min

Cook

8

hrs

Ready

8

hrs

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

Ingredients

1 pound black-eyed peas
dried
2 pounds winter 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
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
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.

 

* 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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