This recipe calls for “culantro,” which can be found in Hispanic or Asian markets. This herb is the heart and soul of the Puerto Rican sauce called “sofrito.” Commonly, it is chopped and added to beans, stews, and rice preparations.     

Ingredients:

2 cups pre-soaked dried pinto beans (see Notes)
3 cups water
1 cup pumpkin squash (my favorite is Kabocha squash)
1-2 chopped carrots
1 bunch chopped fresh cilantro
2 scallions/green onions
3 chopped culantro (recao) leaves (see Note above)
¼ teaspoon black pepper
2 crushed garlic cloves
1 teaspoon paprika
¼ teaspoon ground turmeric
¼ teaspoon ground coriander
½ teaspoon ground cumin

1. Place the beans in a pressure cooker with enough water and cook for about 5-8 minutes (follow the instructions on your pressure cooker). If you would like to cook the beans in a regular pot, use 4 cups of water and boil them until they are soft, this may take at least an hour. If using canned beans, avoid this step, and make sure they are “no salt added”.

2. Once ready, remove the lid and add the squash, carrots, half of the bunch of cilantro, and the rest of the ingredients except the scallions. Allow to cook over medium heat until the squash and carrots are soft. Turn the stove off, add the other half of the cilantro bunch and the scallions. Let this sit for five minutes and serve. Preparation takes around 20 minutes.

Notes: How to soak dried beans: Cover beans with water (two inches higher than the beans). Soak for 8 to 10 hours. Drain and rinse before using.