How to make Pigeon peas and Plantains Soup

pigeon peas

🥗Healthier: black beans

💰Cheaper: canned chickpeas

Black beans provide similar protein and fiber content.

plantains

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes add a similar sweetness and texture.

Heat a large pot over medium-high heat.

Add olive oil to the pot; the creator mentions they added too much oil.

Add chopped smoked ham to the pot and sauté for a couple of minutes.

Add one cup of sofrito (blended onion, pepper, garlic, cilantro) to the pot.

Add one envelope of sazon and 2 tablespoons of green olives with pimentos.

Add four ounces of tomato sauce to the pot.

Add one envelope of ham flavored bouillon powder to the pot.

Pour in 15 cups of water into the pot.

Add one teaspoon of black pepper and one teaspoon of oregano; taste and adjust salt to your preference (creator adds two tablespoons of salt).

Optionally, add cayenne pepper for spice (half to one teaspoon).

Chop and add two carrots to the pot.

Add one and a half cups of medium grain rice to the pot.

Add the can of gandules (green pigeon peas) with the water from the can.

Let the mixture cook for approximately 30 minutes.

After 30 minutes, add the sliced plantains and shredded plantains to the pot.

Add approximately six tablespoons of masa para capourias (capourial dough) to the pot; if not available, shred one to two green plantains instead.

Let the soup cook for an additional 10 minutes to combine flavors.

Check the soup's consistency; if it appears dry, add hot water as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary