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
 * 1/2 tsp           Cumin Seeds
 * 1/2 tsp           Coriander Seeds
 * 3                   Bay Leaves
 * 1/4 tsp           Black Pepper corns
 * 1/2               fresh chile -- minced
 * 2     large         tomatoes -- chopped
 * Salt
 * 2     c            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.