Pigeon Peas And Coconut Gandules Con Coco Recipes

PIGEON PEAS AND COCONUT (GANDULES CON COCO)

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.

[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.

RICE WITH PIGEON PEAS AND COCONUT

Steps:

• Step 1 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. Step 2 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. Step 3 Fluff rice with fork; serve.

RICE WITH PIGEON PEAS AND COCONUT

Steps:

• Wash your fresh pigeon pea and set aside.
• Dice the yellow onion and the sweet peppers. Next thinly slice the culantro leaves.
• Heat a pot to medium heat. Add the oil and let it heat up.
• Add the chopped onion and sauté for two minutes.
• Next, add the sweet peppers, garlic, and culantro leaves and continue sauteing for two more minutes.
• Add the pigeon peas and sauté for six more minutes.
• Add one and a half (1.5) cups of water and let the pigeon peas cook until they are al dente. Cooking the pigeon peas took around 15 minutes.
• Now, add the rice, coconut milk, half a cup of water, salt and black pepper, mix everything.
• Cover the pot with the lid and let it cook on low heat for around 30 minutes, or until the rice is done. Serve with your favorite protein and enjoy!

ARROZ CON GANDULES Y LECHE DE COCO

Steps:

• In a large pot add sazon, oil, sofrito, onion powder, garlic powder, adobo, ham, gandules, coconut milk, and tomato sauce. Simmer over medium fire. Stir ingredients together and let heat up for about 3 minutes. Add water continue to mix all ingredients together.Add salt to taste. Let it simmer until it comes to a boil. When water is boiling add rice. Stir in the rice so it all evens out with taste. Cover the pot. When you see all the water has dried stir rice so it all cooks evenly. Covering the the rice allows it to cook but also helps to keep it nice and moist not dry and hard. (if rice seems a bit hard just sprinkle a bit a water on top and cover) at times this will happen if it's your first time making rice.