Sopón de Gandures

Description

Pigeon Peas and Beef stew

Ingredients

(A)

• 1 pound fresh pigeon Peas, shelled and rinsed
• 12 cups water
• pinch of salt
• (alternately, one 15-oz can of boiled pigeon Peas)

(B)

• 1 lb boneless Beef for stew, cut in one-inch cubes
• 4 ounces diced cooking Ham, rinsed

(C)

• 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

(D) 1 1/2 cups medium-grain white rice

• 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.