Active Time
40 MIN
Total Time
N/A
Yield
Serves : 4
© John Kernick

How to Make It

Step

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.

Chef's Notes

Dried pigeon peas are available at Latin markets or by mail order from Earthy Delights; 800-367-4709).

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