20 minutes, 2-4 people
By Doreen Colondres
This recipe has all the aroma and taste of my Puerto Rico. Pigeon peas are the most typical bean in the Caribbean, particularly Puerto Rico, Dominican Republic and some Bahamian towns. They are very tasty, similar to lentils but maybe richer. Serve as a soup or with white rice and your favorite protein and salad. If you don’t have sofrito, sauté white or red onion, garlic, cubanelle and or bell peppers and lots of cilantro.
What you need:
- 15 oz. cooked pigeon peas without water
- 1 green plantain, small, peeled and small diced
- 1 cup of natural chicken or vegetable broth or water
- 2.1 oz. smoked ham or bacon, small diced
- 2 tbsp. sofrito
- 1 tbsp. tomato paste or 1 large tomato, chopped
- 1 tsp. annatto powder
- 1-2 jarred roasted red peppers or 5 olives
- 2 tbsp. fresh cilantro
What you need to do:
- In a medium saucepan on medium high temperature, add the bacon or ham and cook for 3-5 minutes.
- Then add the sofrito or the suggested ingredients in the intro, until onion is very tender and translucent.
- Then add the paste, the annatto powder and stir for 2-3 minutes.
- Add the plantain, the stock or water and cook for 7-8 minutes or until the banana is almost done.
- Finally add the Pigeon peas and cook for 10 minutes.
- Add the cilantro and enjoy.