Recipe: Chilean Black-Eyed Peas and Winter Squash (crock pot)

CHILEAN BLACK-EYED PEAS AND WINTER SQUASH

1 lb dried black-eyed peas
2 lbs winter squash, peeled, cut into chunks (acorn, butternut, etc.)
2 large tomatoes, chopped
2 onions, chopped
5 cloves garlic, minced
1/2 fresh chile pepper, 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 peppercorns
Salt (to taste)
2 cups frozen or fresh corn kernels
Corn bread, French bread or hot cooked rice (optional, for serving)

Soak the black-eyed peas overnight.

THE NEXT DAY:
Put all ingredients except the salt and the corn in the crock pot, and stir to mix well.

Cover and cook on LOW for 8 hours. Add corn and salt, heat through.

Serve alone, with corn bread, with a loaf of crusty French bread, or over rice.

Makes 6 servings
Source: Healthwise