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Chilean Black-eyed Peas and Winter Squash

1 pound dried black-eyed peas
2 pounds winter squash -- peeled, cut into chunks -- (acorn, butternut, etc. )
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
salt
2 cups frozen or fresh corn kernels


Soak the black-eyed peas overnight. Put all ingredients except the salt and the corn in the slow cooker, 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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