SOPA DE GANDULES
Ingredients
Serves 4
2 medium russet or Idaho potatoes (peeled and cut into quarters)
1 lb bag of dried pigeon peas
½ cup of diced cooked ham (cut into chunks)
2 tbsp of Sofrito*
½ can of crushed tomatoes
2 cups of low sodium chicken broth salt
Fresh ground black pepper water
Step by Step Preparation
Add the dried pigeon peas along with a cup of water and Sofrito, mix well. Cover the cooker until it’s securely fastened. Turn the pressure regulator knob down and to the right, and then choose “pressure”. On your control panel, click the time/pressure button on high and click until you reach 20. Press start to begin. It takes about 30 minutes. The appliance will automatically stop when done.
Let the peas sit for 5 minutes. Carefully turn the pressure regulator knob to the left allowing the steam to escape. When the steam has stopped, open and take the cooked pigeon peas to your large IMUSA STOCK POT.
Combine crushed tomatoes, diced ham, potatoes and chicken broth to the peas and turn the heat on to high. Once it reaches a boil, add salt and pepper to taste. Serve hot with a side of white rice or tostones. You may re-heat the soup by using the “warming” function.
*This recipe was designed using the IMUSA Electric Pressure Cooker; the Stove Top Pressure Cooker can be used and may require a few more minutes in cooking.
