Chilean Black
Ingredients
1 pound black-eyed peas
2 pound squash
2 onions
5 garlic
1 tablespoon 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 chile
2 tomatoes
2 cup corn
Instructions
Soak the black-eyed peas overnight. Put all ingredients except the salt and the corn in the crockpot, 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.