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Servings:

Gandules Guisados (Stewed Pigeon Peas)

Dominicans, Puerto Ricans, and Cubans are big on this classic recipe. We vary a bit but the end result is very similar. These are usually served as a side along with rice, meat, or alone as a meat-free meal.

Total Time

35min

5.0

2 Ratings

Author: Belqui's Twist

Servings:

Ingredients

•

2 cans
(15 oz)

Pigeon Peas

•

1/2

Small Yellow Onion

•

1/2

Red Bell Pepper

•

1/2

Green Bell Pepper

•

2 Tbsp

Corn Oil

•

1 Tbsp

Minced Garlic

•

2 Tbsp

Sliced Green Olives

•

1 Tbsp

Adobo Seasoning

•

Lime , juiced

•

1 can
(8 oz)

Tomato Sauce

•

1 tsp

Distilled White Vinegar

•

4 Tbsp

Chopped Fresh Cilantro

•

to taste

Cooked Long Grain White Rice

Cooking Instructions

Prep Yellow Onion (1/2) , Red Bell Pepper (1/2) , and Green Bell Pepper (1/2) by chopping or slicing - you want about ¼ cup of each. For the size, it’s really all about your preference.

In a medium saucepan, add the Corn Oil (2 Tbsp) and heat over medium heat.

Add Adobo Seasoning (1 Tbsp) , juice from Lime (1) , Distilled White Vinegar (1 tsp) , Tomato Sauce (1 can) , and Fresh Cilantro (4 Tbsp) . Stir well. Bring to a slight simmer.

Once hot, add Garlic (1 Tbsp) and cook for 15 to 30 seconds. Immediately add onions, peppers, Green Olives (2 Tbsp) , and stir.

Add the Pigeon Peas (2 cans) and one can full of water. Set heat to high and bring to a boil.

Once at a boil, lower heat to low. Cover and cook for about 25 minutes.

If you’d like to have the gandules a bit thicker, once done, crush some of the gandules right in the saucepan with a fork or a strainer making sure you put those crushed gandules right back in the saucepan. Raising the heat will also evaporate more of the liquid and help make it thicker.

Serve warm with Long Grain White Rice (to taste) - this is the preferred rice for Latin cooking.

Nutrition Per Serving

CALORIES

332

FAT

4.4 g

PROTEIN

19.0 g

CARBS

56.6 g