Chilean Black-Eyed Peas & Winter Squash
Serving Size : 6
1 pound dried black-eyed peas
2 pounds winter squash (acorn, butternut, etc.) -- peeled & cut into chunks
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 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.
[FFV Note: It may be necessary to add some water to this to make sure the
peas cook. If the mixture seems dry, add enough water to almost cover the
black-eyed peas, probably about 2 cups.].
From the recipe files of Carole Walberg
fatfreevegan.com
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