Asopao de Gandules (Soupy Rice with Pigeon Peas)

gandules

🥗Healthier: black-eyed peas

💰Cheaper: canned peas

Black-eyed peas provide a similar texture and flavor.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a healthier protein option, while pork can be a cheaper alternative.

Welcome to Ida's kitchen; I'm going to demonstrate how to prepare Asopao de Gandules.

Start with 1 pound of Frozen fresh pigeon peas that have been rinsed.

In a 4-quart saucepan, pour 4 cups of water and bring it to a boil.

Once boiling, add 1 teaspoon of light salt and the pigeon peas; reduce heat to medium and cover.

Cook the pigeon peas until tender, about 30 minutes.

Remove the pigeon peas and place them in a bowl, reserving the liquid in another bowl to use later.

Heat 1 tablespoon of anado oil over medium heat in a saucepan.

If you don't have anado oil, heat 2 tablespoons of extra virgin olive oil along with 1 seasoning envelope with coriander and anado.

Add 4 oz of ham (omit if vegan or vegetarian), 2 tablespoons of tomato sauce, 3 chopped sweet peppers, 3 minced garlic cloves, 1/2 cup of chopped onions, 1/2 cup of chopped green peppers, 3 sprigs of chopped cilantro, and 2 teaspoons of light salt to the saucepan; mix well and sauté for 5 minutes.

Add another tablespoon of anado oil and continue sautéing.

Pour in the reserved 6 cups of liquid from the cooked pigeon peas and bring it to a boil.

Check the salt content before adding rice; add 1/2 cup of rinsed long grain white rice and stir well into the liquid.

Once boiling again, reduce heat to medium and cook until the rice is tender and the soup thickens to your liking, stirring occasionally for about 30 minutes.

Serve hot, usually accompanied with double fried plantains.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary