Sopón de Gandures

Description
Pigeon peas and beef stew

Ingredients
(A) (B) (C) (D) 1 1/2 cups medium-grain white rice
 * 1 pound fresh pigeon peas, shelled and rinsed
 * 12 cups water
 * pinch of salt
 * (alternately, one 15-oz can of boiled pigeon peas)
 * 1 lb boneless beef for stew, cut in one-inch cubes
 * 4 ounces diced cooking ham, rinsed
 * 1 tablespoonful vegetable oil
 * 1 medium onion, chopped
 * 1 cubanel pepper, seeded and chopped
 * 1 green bell pepper, chopped
 * 1 medium tomato, chopped
 * 1/3 teaspoonful ground garlic
 * 1/3 cup green olives stuffed with peppers or onions, diced
 * 1 tablepoon capers
 * 6 sprigs culantro, chopped
 * 1/2 cup tomato sauce
 * 1 lb potatoes, peeled and cut in bite-size cubes

Directions

 * 1) If using canned, boiled peas, hold until later.
 * 2) If using fresh pigeon peas, rinse and drain. In a large saucepan, combine the fresh peas, beef and eight cups of water. Bring to a simmer and cook for 30 minutes. Add the diced cooking ham (with bones), stir and cook for 15 more minutes.
 * 3) While the beef and peas are in the last few minutes of cooking, set a large, non-stick saucepan over medium-high heat, warm the vegetable oil. Add the onion, cubanel pepper, bell pepper, and tomato. Saute for another two minutes, stirring a few times. Add the remaining ingredients in (C). Saute for another minute.
 * 4) Add the sauteed mix to the ingredients in the saucepan. If using canned, boiled peas, add them at this time.
 * 5) Add the rice. Cook for about ten minutes. Add the potatoes. Cook for another fifteen minutes or until the potatoes and rice are cooked.