Amount
Ingredient
Preparation



1
pound
black-eyed peas

dried



2
pounds
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
chili pepper

fresh, minced



2
each
tomatoes

chopped



1
x
salt

to taste



2
cups
corn

kernels, fresh or frozen

 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