Crockpot Chilean Black-eyed Peas and Winter Squash

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Crockpot Chilean Black-eyed Peas and Winter Squash

 

1 pound dried black-eyed peas

2 pounds winter squash, peeled, cut into chunks -- (acorn, butternut, etc. )

2 onions, chopped

5 cloves garlic, minced

1 tablespoon dried oregano

1 tablespoon paprika

1 teaspoon chili powder

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

3 bay leaves

1/4 teaspoon black peppercorns

1/2 fresh chile, minced

2 large tomatoes, chopped

salt

2 cups frozen or fresh corn kernels

 

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

corn in the slow cooker, 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.