Chilean Black-eyed Peas & Winter Squash Recipe

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Chilean Black-Eyed Peas & Winter Squash

J White Harris

By
@JWhiteH



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Ingredients

1 lb
black-eyed peas
2 lb
squash, peeled and cubed
2
chopped onions
5
minced garlic cloves
1 Tbsp
dried oregano
1 Tbsp
paprika
1 tsp
chili powder
1/2 tsp
cumin seeds
3
bay leaves
1/4 tsp
black peppercorns, whole
1 tsp
chiles, fresh and finely chopped
2
tomatoes, chopped
salt to taste
2 c
corn kernels, fresh or frozen
1/2 tsp
coriander seeds

Directions Step-By-Step

1
Soak the black-eyed peas overnight.
2
Put all ingredients except the salt and the corn in the crockpot, and stir to mix well.
3
Cook on low for 8 hours.
4
Add corn and salt, heat through, and serve alone, with corn bread or with a loaf of crusty french bread, or over rice.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy