Chilean Black-eyed Peas

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.