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How To make Chilean Black Eyed Peas & Winter Squash
Ingredients
1
pound
black-eyed peas, dried
2
pound
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
chile, fresh, minced
2
each
tomatoes, chopped
1
salt, to taste
2
cup
corn, kernels, fresh or frozen
Directions:
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.
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Instant Pot Not Refried Beans w/ Ancho Chile option
These beans remind me of the refried beans you get in Mexican restaurants only without all the oil.
I love the richness that dried chilies give these beans. If you use only ancho or guajillo chilies these beans will be mild enough for kids.
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