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Chilean Black-Eyed Peas & Winter Squash

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Chilean Black-Eyed Peas & Winter Squash

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb dried black-eyed peas

2 lbs winter squash, peeled -- cut into

1 chunks (acorn, butternut, etc.)

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 peppercorns

1/2 fresh chile -- minced

2 large tomatoes -- chopped

salt

2 c frozen or fresh corn kernels

 

Soak the black-eyed peas overnight. Put all ingredients except the salt and

the corn in the crock pot, 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.

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