Caribbean Stewed Butternut Squash, Pigeon Pea and Garbanzo Beans

Caribbean Stewed Butternut Squash, Pigeon Pea and Garbanzo Beans

Ingredients

• 1 jar of La Dee Da’s Butternut Squash Beet Sauce
• 1 tbsp. of Tijuana Tom’s Caribbean Boogie
• 1 Can of Pigeon Peas
• 1 Can of Garbanzo & Fava Bean Mix
• 1/2 tsp. of Browning Sauce
• 1 tsp. of Olive Oil
• 4 Cloves of Garlic
• 1 White Onion
• 2 Sprigs of Green Onion
• Small bushel of Parsley
• 2 Sprigs of Fresh Thyme
• ½ tsp. of All Spice
• ½ tsp. of Curry Powder
• 2 tbsp. of Brown Sugar

Instructions

• Prepare your mise en place on a cutting board, strain your garbanzo and fava bean mixture and have it ready to add.
• In a saucepan, add 1 tsp. of olive oil and 2 tbsp. of brown sugar. Caramelize sugar until a deep golden brown on a medium heat. Do not burn the sugar.
• Once caramelized, quickly add your diced garlic, onions, green onions and sprigs of fresh thyme. Sautee until lightly browned and add your pigeon peas; liquid and all.
• Season your pea and aromatic mixture with ½ tsp. of all spice, ½ tsp. of curry powder and bring to a bubbling simmer on medium heat.
• Add 1 jar of La Dee Da’s Butternut Squash Beet Sauce, mix thoroughly and cover. Simmer at medium for 15 minutes.
• Uncover mixture and add 1/2 tsp. of browning sauce, 1 tbsp. of Tijuana Tom’s Caribbean Boogie and finely chopped parsley. Mix well and simmer on low for an additional 15 minutes uncovered.
• Season to taste with salt and pepper, serve hot over rice for a main or as a side dish.