[RECIPE + VIDEO] GUANDULES CON COCO (PIGEON PEAS WITH COCONUT)
Steps:
- Soak the guandules in water overnight, or at least a couple of hours.
- Discard the water in which the guandules soaked. Combine the guandules with ½ gallon [2 liters] of water. Boil over medium heat until the guandules are soft, and you can crush one if pinched (40 - 60 mins). Add water if it becomes necessary to prevent them from drying and burning.To reduce cooking time, you can boil in a pressure cooker. Combine with 4 cups of water and boil in the pressure cooker for 20 minutes, or until they become soft.Separate the guandules from the water in which it boiled. Set both aside.
- If you are watching your sodium intake, discard the water in which they came (it already contains sodium, and I have not accounted for it in the nutritional information). If you don't mind the extra sodium, you can use the liquid later when the recipe calls for water to be added after adding coconut milk.
- In a pot heat the oil over medium-low heat. Add onion and cook and stir until it becomes translucent. Add oregano, garlic, ajíes gustosos, and thyme. Cook and stir for a minute.
- Add the pigeon peas. Cook stirring until they are heated through. Change heat to low. Follow the next step only If you are cooking with fresh guandules. Skip the next step if you are using boiled-from-dry or canned guandules.
- Cover and let it cook over low heat, stirring often until the guandules are soft when you pinch them (about 35 minutes). There should be no need to add water, but add a couple of tablespoons if it becomes necessary to prevent it from burning.
- Add the coconut milk and 3 cups of water (this can be the liquid you reserved from boiling, if you used dry guandules ). Once heated through, mash a bit to crush some of the guandules
- Add the auyama and boil over medium heat until it is cooked through and the peas reach a creamy consistency, adding more water as it becomes necessary to maintain the same level. Remove the onion pieces and thyme (if you used fresh sprigs).Season with salt to taste and simmer for another two minutes.
- Remove from the heat and stir in the parsley and serve per suggestions above.
Nutrition Facts : Calories 453 kcal, Carbohydrate 52 g, Protein 17 g, Fat 22 g, SaturatedFat 15 g, Sodium 413 mg, Fiber 11 g, Sugar 2 g, ServingSize 1 serving
PIGEON PEAS AND COCONUT (GANDULES CON COCO)
Pigeon peas and coconut originated from the Samaná region of the Dominican Republic. It is a savory dish with a hint of sweetness from the coconut milk. Serve over white rice. Swiped shamelessly from the 'net for ZWT9. I personally will leave the cilantro out! You can get pigeon peas (gandules) dried, frozen or canned.
Provided by Elmotoo
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.
- Add the boiled pigeon peas and cook over medium heat for 1 minute.
- Add the chicken bouillon and 3 cups of water. Stir and bring to a boil over medium heat. Mash some of the pigeon peas with a potato masher.
- Allow to boil until water is reduced by half - about 15 minutes.
- Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.
- Serve hot over white rice.
RICE WITH PIGEON PEAS AND COCONUT | GOYA
Experience the authentic flavors of the Dominican Republic with this Rice and Pigeon Peas with Coconut recipe (called Moro de Guandules con Coco in the Dominican Republic). Here, tender grains of extra-long rice are cooked with plump pigeon peas, traditional spices and creamy coconut milk for a rice dish that steals the show on the dinner table. Passed down through generations of Dominican cooks, this recipe captures the essence of the island. Key GOYA products make it easy for everyone to make at home.
Provided by Clark J.
Categories Beans
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in medium, heavy pot over medium-high heat. Add onion, garlic, cilantro and oregano. Cook, stirring occasionally, until onions soften, about 5 minutes. Add tomato paste; cook, stirring, until paste begins to caramelize, about 2 minutes more.
- Add pigeon peas, chicken bouillon mixture, coconut milk and salt to pot; bring to boil. Stir in rice; return water to boil. Boil 1 minute. Reduce heat to medium. Simmer, without stirring, until water completely evaporates. Stir rice from bottom up. Reduce heat to lowest setting; cover pot. Cook, covered, until rice is completely tender, about 20 minutes.
- Fluff rice with fork; serve.
Nutrition Facts : Calories 552, Fat 11.1, SaturatedFat 7.8, Sodium 300.1, Carbohydrate 92.3, Fiber 13.5, Sugar 0.4, Protein 22.7
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