Chilean Black-Eyed Peas & Winter Squash

• 1 pound black-eyed peas dried
• 2 pounds winter squash peeled, cut into chunks, (acorn, butternut, etc.)
• 2 each onions chopped
• 5 each garlic cloves, minced
• 1 tablespoon oregano dried
• 1 tablespoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 3 each bay leaves
• 1/4 teaspoon black peppercorns
• 1/2 each hot chili peppers fresh, minced
• 2 each tomatoes chopped
• 1 x salt to taste
• 2 cups corn kernels, fresh or frozen

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.

blackeyed peas dried, winter, onions, garlic, oregano, paprika, chili powder, cumin seeds, coriander seeds, bay leaves, black peppercorns, hot chili peppers, tomatoes, salt, corn kernels

Taken from recipeland.com/recipe/v/chilean-black-eyed-peas-amp-win-2385 (may not work)