Chilean Black-eyed Peas

Description

 * Serving: 6
 * 248 calories per serving. (2 g fat.  6% fat)

Ingredients

 * 1 lb dried black-eyed peas
 * 2 lbs winter squash, peeled — cut into 1 chunks (acorn, butternut)
 * 2 onions — chopped
 * 5 cloves garlic — minced
 * 1 tbsp dried oregano
 * 1 tbsp paprika
 * 1 tsp chili powder
 * ½ tsp cumin seeds
 * ½ tsp coriander seeds
 * 3 bay leaves
 * ¼ tsp black peppercorns
 * ½ fresh chile — minced
 * 2 large tomatoes — chopped
 * salt
 * 2 cup frozen or fresh corn kernels

Directions

 * 1) Soak the black-eyed peas overnight.
 * 2) Put all ingredients except the salt and the corn in the crock pot, and stir to mix well.
 * 3) Cook on low for 8 hours.
 * 4) Add corn and salt, heat through, and serve alone, with corn bread or with a loaf of crusty French bread, or over rice.