Pigeon Pea and Calabaza Stew

• Recipe by Eric Ripert

Ingredients

1. 1/2 pound dried pigeon peas (1 1/2 cups, see Note), soaked for 2 days and drained
2. 2 cups chicken stock or low-sodium broth
3. 1 cup water
4. 1/4 cup Classic Sofrito
5. 4 large cilantro sprigs
6. One 2-ounce piece of smoked ham
7. 1 pound calabaza or butternut squash, peeled, seeded and cut into 1-by- 1/4-inch matchsticks (1 cup)
8. Salt and freshly ground pepper

Directions

1. 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.

Make Ahead

The stew can be refrigerated for up to 3 days.

Serve With

Steamed rice.

Notes

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