RCI-RC.005.0060.001
Sopón de Gandures
Pigeon Peas and Beef stew
Prep5 min
Cook20 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- fresh pigeon Peas1 poundshelled and rinsed
- 12 cups
- 1 pinch
- (alternately1 unitone 15-oz can of boiled pigeon Peas)
- lb boneless Beef for stew1 unitcut in one-inch cubes
- diced cooking Ham4 ouncesrinsed
- tablespoonful vegetable oil1 unit
- Onion1 mediumchopped
- cubanel pepper1 unitseeded and chopped
- green bell pepper1 unitchopped
- tomato1 mediumchopped
- teaspoonful ground garlic1/3 unit
- green olives stuffed with peppers or onions1/3 cupdiced
- tablepoon capers1 unit
- culantro6 sprigschopped
- 1/2 cup
- lb potatoes1 unitpeeled and cut in bite-size cubes
Method
1
Rinse the pigeon peas thoroughly under cold water and set aside. Finely dice the onion, green bell pepper, and tomato to prepare your aromatics.
5 minutes
2
In a large pot over medium heat, sauté the diced onion and green bell pepper until softened and translucent, stirring occasionally.
5 minutes
3
Add the diced tomato to the pot and cook, stirring, until it begins to break down and release its juices.
3 minutes
4
Stir in the tomato sauce and cook for another 2 minutes, allowing the flavors to meld together into a cohesive sofrito base.
2 minutes
5
Add the rinsed pigeon peas and water to the pot, then season with salt to taste. Stir well to combine all ingredients.
2 minutes
6
Bring the mixture to a boil over high heat, then reduce to a low simmer and cook until the pigeon peas are completely tender.
35 minutes
7
Using a wooden spoon or potato masher, partially mash some of the pigeon peas against the side of the pot to help thicken the porridge to a hearty consistency.
3 minutes
8
Taste and adjust seasoning with additional salt as needed, then serve hot in deep bowls.
2 minutes