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. Serve this with rice, tostones (fried plantains) or viandas (steamed or boiled root vegetables). Read more about this recipe.
Culantro (recao) is a leafy green herb with an intense concentrated flavor similar to that of cilantro. It is a key ingredient in sofrito, a blend of aromatics that forms the base of many dishes in Puerto Rican cuisine.
1 1/4 cups
241 calories; fat 15g; sodium 489mg; carbohydrates 22g; dietary fiber 5g; protein 5g; sugars 5g; niacin equivalents 2mg; saturated fat 2g; vitamin a iu 1791IU.