Asopao De Gandules Con Bolitas De Plátano Recipes

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ASOPAO DE GANDULES CON BOLITAS DE PLáTANO



Asopao de gandules con bolitas de plátano image

Con su permiso que ahora me voy a disfrutar de este delicioso asopao de gandules con bolitas de plátano. ¡Provechito!

Provided by My Food and Family

Categories     Cocina internacional

Time 50m

Yield 9 porciones

Number Of Ingredients 14

2 plátano s verdes (machos), pelados y rallados finos
3 dientes de ajo picados, cantidad dividida
1 cucharada de aceite
1 cebolla picada
1 pimiento (pimentón) verde, picado fino
1/2 taza de cilantro fresco picado, cantidad dividida
2 latas (15 oz cada una) de gandules, escurridos
1 lata (8 oz) de salsa de tomate (jitomate)
3 cuartillos (12 tazas) de agua
3 cubitos de caldo de pollo
2 tazas de cubitos (1 pulg.) de calabaza tipo butternut
1/2 taza de arroz blanco de grano corto, sin cocer
4 onzas de jamón ahumado OSCAR MAYER Smoked Ham, picado
1/4 taza de aceitunas verdes picadas

Steps:

  • Mezcla los plátanos y 1/3 del ajo hasta formar una masa blanda. Forma 18 bolitas, usando 1 cda. de la mezcla de plátano para cada una.
  • Calienta el aceite a fuego medio en una olla alta de 8 cuartillos de capacidad. Agrega la cebolla, el pimiento, 1/3 taza del cilantro y el ajo restante; cocina 5 min., revolviendo constantemente. Incorpora los gandules (frijoles de palo) y la salsa de tomate; cocina 1 min. Añade el agua y los cubitos de caldo; revuelve y deja que hierva. Agrega la calabaza y las bolitas de plátano; cocina 10 min.
  • Añade el arroz, el jamón y las aceitunas; revuelve. Cocina la sopa a fuego medio-bajo, manteniendo un hervor suave 15 min. o hasta que el arroz esté blando. Sírvela con el cilantro restante espolvoreado encima.

Nutrition Facts : Calories 210, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GANDULES CON BOLITAS DE PLáTANO (PIGEON PEAS WITH PLANTAIN DUMPLINGS)



Gandules con Bolitas de Plátano (Pigeon Peas With Plantain Dumplings) image

Good cooks need good eaters, and preparing food for people I care about brings me tremendous joy. This dish is among those I've shared with others, and one that I share here in honor of my dear friend Liyna Anwar, who died a year ago. We were colleagues, and, because she was Muslim and ate strictly halal, I often brought her vegetarian dishes to sample. This was among her favorites: a deeply earthy dish that is sumptuous and nourishing. Green plantains are finely grated, mixed with simple spices, formed into balls with a spoon, and then dunked directly into simmering pigeon peas; the natural starch of the plantains sets up without added flour. Liyna once prepared this dish alongside me, delighting in the experience of forming the buoyant dumplings. The memory of her happiness blends now with my own memories of eating it.

Provided by Von Diaz

Categories     grains and rice, vegetables, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 13

2 tablespoons olive oil
3/4 cup sofrito
1 pound home-cooked or canned gandules (pigeon peas), drained (about 5 to 6 cups); see Notes
8 cups vegetable stock
2 dried bay leaves
1 teaspoon kosher salt
3 very green plantains, peeled and soaked in cold water until ready to use (see Notes)
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon ground annatto or sweet paprika
1 1/2 teaspoons kosher salt, plus more to taste
Cooked white rice, for serving
Sliced avocado, for serving

Steps:

  • Prepare the gandules: Heat oil in a large pot over medium-high. Add sofrito and sauté 5 to 7 minutes, stirring occasionally, until liquid has evaporated and mixture darkens. Add gandules, vegetable stock, bay leaves and salt, and increase heat to high. Once boiling, lower heat and simmer for 15 minutes.
  • While gandules are cooking, prepare the plantain dumplings: Grate or blend plantains in a food processor until smooth or shred them finely on a box grater. Put grated plantains in a medium bowl and add cumin, garlic powder, annatto and salt. Mix well with a fork to incorporate. The mixture will be thick and a little sticky, but the natural starch of the plantain will set up quickly.
  • Return the gandules to a rolling simmer. Standing over the pot, scoop out about 1 tablespoon of plantain masa and put directly into the pot. The dumplings will rise immediately to the top. Repeat with the remaining masa, careful to avoid putting fresh dumplings on top of others, until you've used up all of the plantain masa, stirring occasionally to prevent dumplings from sticking to one another.
  • Once all the plantain dumplings have been added, lower heat and cook for 2 more minutes, stirring gently a few times. Remove from heat, and adjust salt to taste. Serve as a soup, accompanied by white rice, with avocado slices on the side.

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  • Comenzaremos colocando una olla amplia a fuego medio, vamos incorporar el aceite de oliva y calentamos para posteriormente comenzar con nuestra base del asopao el cual consiste añadir el sofrito y las especias seca como el orégano, paprika lo que buscamos es despertar todos los sabores y aromas no usaremos sal ya que el Jamón ahumado y el salchichón en trocitos aportan ese toque, sofreímos y removemos para integrar los sabores a la preparación.
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  • Mientras se cocina destapamos nuestras latas de gandules y retiramos el agua que trae para extraer solo los gandules ya enjuagados se vierten junto con el caldo de pollo, el salchichón, el jamón ahumado y las aceitunas mezclamos nuevamente dejamos cocinar durante 15 o 20 minutos removiendo constantemente ya que la calabaza tiene que estar suave y el arroz esponjado.
  • Mientras se cocina el asopao comenzaremos a preparar nuestras bolitas de plátano, colocamos en un recipiente el polvo de ajo y la sal y reservamos.

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