Stewed pigeon peas

A widely used grain in the Caribbean and Central American cuisine. With high levels of protein and diuretic qualities.

Ingredients

• 2 tbsp. olive oil
• 1 green pepper, finely chopped
• 1 yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 cup cilantro, chopped
• 1/4 cup sweet red pepper, chopped
• 1 cup pumpkin (butternut squash), peeled and diced 1/2 inch
• 1 roma tomato, chopped
• 1/2 tsp. delicious marinade (recipe follows)
• 2 cups frozen peas
• 3/4 cup chicken broth
• 1/2 cup cooking liquid from peas
• 1/2 tsp. salt
• pepper to taste

Preparation

Boil a large pot of salted water. Add the peas along with the pumpkin and cook 15 minutes over medium heat until cooked al dente. Drain the peas, reserving 1/2 cup liquid. In a medium skillet heat oil over medium high heat. Add onion and green pepper and saute 2-3 minutes. Add the garlic, cilantro, tomato, pickle delicious, sweet pepper and cook 3 minutes more. Add the peas and squash. Stir in the broth along with the reserved cooking liquid. Season with salt, pepper and simmer 8 minutes. Serve hot over white rice.


Servings: 8

Country:  Colombia

Season / Occasion: Father's Day

Main ingredient:  Beans and rice