Chilean Black-Eyed Peas & Winter Squash

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One down, one more major winter holiday to go!

 

In the USA South, eating black-eyed peas on New Year's Day is supposed to

bring good luck and prosperity for the new year. Here's one that's nice and

spicy to add some zing to your year, too! If you don't like things *that*

spicy, start with half the amount of them or less and adjust during the last

half hour of cooking.

 

 

 

 

 

* Exported from MasterCook *

 

Chilean Black-Eyed Peas & Winter Squash

 

Recipe By : ReddHedd/Bob b1744

Serving Size : 6 Preparation Time :0:00

Categories : Crockpot Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 lb dried black-eyed peas

2 lbs winter squash, peeled -- cut into

1 chunks (acorn, butternut, etc.)

2 onions -- chopped

5 cloves garlic -- minced

1 Tbsp dried oregano

1 Tbsp paprika

1 tsp chili powder

1/2 tsp cumin seeds

1/2 tsp coriander seeds

3 bay leaves

1/4 tsp black peppercorns

1/2 fresh chile -- minced

2 large tomatoes -- chopped

Salt

2 c 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.

 

 

 

 

 

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NOTES : 248 calories per serving. 2 g fat. 6% fat