Pigeon Pea and Calabaza Stew

• 1/2 pound dried pigeon peas (1 1/2 cups, see Note), soaked for 2 days and drained
• 2 cups chicken stock or low-sodium broth
• 1 cup water
• 1/4 cup Classic Sofrito
• 4 large cilantro sprigs
• One 2-ounce piece of smoked ham
• 1 pound calabaza or butternut squash, peeled, seeded, and cut into 1-by-1/4-inch matchsticks (1 cup)
• Salt and freshly ground pepper

1. In a medium saucepan, combine the pigeon peas with the stock, water, Classic Sofrito, cilantro and ham and bring to a boil.
2. Reduce the heat to low and simmer, skimming occasionally, until the peas are tender, about 2 hours.
3. Add the squash and simmer until it is tender, about 10 minutes longer.
4. Season with salt and pepper.
5. Remove the ham, cut it into 1/2-inch pieces and return to the stew.
6. Discard the cilantro sprigs and serve.

peas, chicken, water, cilantro sprigs, ham, butternut squash, salt

Taken from www.foodandwine.com/recipes/pigeon-pea-and-calabaza-stew (may not work)