- 1/2 pound dried pigeon peas (1 1/2 cups, see Note), soaked for 2 days and drained
- 2 cups chicken stock or low-sodium broth
- 1 cup water
- 1/4 cup Classic Sofrito
- 4 large cilantro sprigs
- One 2-ounce piece of smoked ham
- 1 pound calabaza or butternut squash, peeled, seeded, and cut into 1-by-1/4-inch matchsticks (1 cup)
- Salt and freshly ground pepper
How to make this recipe
- In a medium saucepan, combine the pigeon peas with the stock, water, Classic Sofrito, cilantro and ham and bring to a boil. Reduce the heat to low and simmer, skimming occasionally, until the peas are tender, about 2 hours. Add the squash and simmer until it is tender, about 10 minutes longer. Season with salt and pepper. Remove the ham, cut it into 1/2-inch pieces and return to the stew. Discard the cilantro sprigs and serve.
The stew can be refrigerated for up to 3 days.
Dried pigeon peas are available at Latin markets or by mail order from Earthy Delights; 800-367-4709).