Estofado caribeño de gandules

Ingredientes

• 1 lb Pigeon Peas
• 1 whole Yellow Onion (diced)
• 4 Cloves Garlic (diced)
• 2 Medium Carrots (cut on the diagonal)
• 1 Small Acorn Squash (peeled, deseeded, and diced)
• 1 Small Cabbage (core removed and roughly chopped)
• 1 Whole Habanero
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tsp All Spice
• 1/2 tbsp Ground Curry
• 3 sprigs Fresh Thyme
• 1 quart Vegetable Stock
• 13.5 oz can Coconut Milk
• 13.5 oz can Fire Roasted Tomatoes
• 2 whole Bay Leaves

Preparación

1. 1

   Bring peas to a boil in a large pot of water. Remove from heat and allow the peas to soak for an hour. Otherwise you can do an overnight soak by placing the beans in a pot of cold water ensuring they’re well covered by the water.

2. 2

   In a large dutch oven pot, heat olive oil. Saute the onions, garlic, and carrots a few minutes. Season with the spices (salt, pepper, allspice, and curry) as you go.

3. 3

   Add the cabbage and squash and cook for 3-4 minutes. Make sure to coat the vegetables well with all the flavor that is building in the pot.

4. 4

   Using the point of a sharp knife, slice a few small slits into the sides of the habanero. Add the habanero, thyme, and bay leaf.

5. 5

   Layer in the liquid ingredients - coconut milk and vegetable stock, plus peas and tomatoes mixing all the ingredients well. Bring to a boil then simmer covered for about 2 hours.