Crockpot recipes

Chilean Black-Eyed Peas and Winter Squash

Course : Crockpot
Serves: 6

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Ingredients:

1 pound dried black-eyed peas

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

2 medium 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 pieces bay leaves

1/4 teaspoon black peppercorns

1/2 medium fresh chile -- minced

2 large tomatoes -- chopped

1 teaspoon salt

2 cups frozen or fresh corn kernels

Preparation / Directions:

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 brea d, or over rice.

Chilean Black-Eyed Peas and Winter Squash

Ingredients:

Preparation / Directions:

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