Chilean Black-Eyed Peas & Winter Squash

Chilean Black-eyed Peas & Winter Squash

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J. White Harris



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  • 1 lb
    black-eyed peas
  • 2 lb
    squash, peeled and cubed
  • 2
    chopped onions
  • 5
    minced garlic cloves
  • 1 Tbsp
    dried oregano
  • 1 Tbsp
  • 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

How to Make Chilean Black-Eyed Peas & Winter Squash


  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.

Printable Recipe Card

About Chilean Black-Eyed Peas & Winter Squash

Course/Dish: Vegetables
Other Tag: Quick & Easy

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