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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
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

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