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Yields 10 servings
For the pigeon peas:
6 cups fresh pigeon peas, shelled and rinsed
6 cups water
3 recao leaves (also known as culantro), finely chopped
2 ají dulce peppers, finely chopped (or substitute ½ red bell pepper)
2 cloves garlic, finely chopped
1 cup smoked ham, finely chopped
For the stew:
¼ cup olive oil
½ cup sofrito (store-bought or freshly made)
2 cups tomato sauce
2 chicken-flavored bouillon cubes
1 packet Sazón Goya con Culantro y Achiote
For the plantain balls:
2 medium plantains
2 teaspoons adobo seasoning
1. In a medium pot, add the peas, water, recao, peppers, garlic, and ham. Cook over medium heat for 30 minutes, or until peas are tender.
2. In another pot, add the olive oil, sofrito, tomato sauce, bouillon cubes, and seasoning packet. Cook over medium heat for 5 minutes. Add the pigeon pea mixture, and cook for 10 more minutes.
3. Meanwhile, grate the plantains and season with adobo. Form the plantain mixture into balls, and add to the stew once it comes to a boil. Cook over medium heat for 5 to 8 minutes.
4. Season to taste, and serve with rice and your favorite meat.
Recipe and photo courtesy of our friend Cielito Rosado
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