This simple vegetarian stew makes a hearty and inexpensive main course.
It showcases fresh pigeon peas (gandules verdes), which are a staple in Puerto Rico.
The small, round legume is similar in size to an English pea.
Photo: Jenny Huang
Add gandules, onion, aji dulce (or bell pepper) and garlic.
Cook, stirring occasionally, until the vegetables are soft, about 3 minutes.
Add 1 cup broth, tomato paste and oregano.
Cook, stirring occasionally, until the liquid is almost completely evaporated, about 5 minutes.
Stir in the remaining 3 cups broth, salt and pepper.
Stir in culantro (or cilantro).
To make ahead
Refrigerate for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
