Low Fat Chilean Black-eyed Peas & Winter Squash Recipe

Ingredients

1 lb dried black-eyed peas

2 lbs winter squash, peeled -- cut into

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

Method

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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