guandules dominicanos

This guandules con coco recipe (pigeon peas with coconut) is one of our favorites, one guaranteed to delight your guests with the most amazing dish from Samaná.

[Recipe + Video] Guandules con Coco (Pigeon Peas with Coconut)

raw guandules (pigeon peas) (or 4 cups canned, or 3 cups dry)

vegetable oil ((soy, corn or peanut))

onion

oregano (dry, ground)

garlic (mashed)

ají gustoso ((cachuchas, ají dulce, ajicitos) crushed (optional))

thyme ((or 1 tsp. dry leaves))

coconut milk

water ((aprox.))

auyama (kabocha squash) (or kabocha squash)

parsley ((or cilantro) minced)

salt (or

Soak

Soak the guandules in water overnight, or at least a couple of hours.

Boiling

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.

For dry guandules

Draining

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&#39;t mind the extra sodium, you can use the liquid later when the recipe calls for water to be added after adding coconut milk.

For canned guandules

Cook seasonings

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.

Sauteing

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.

Cooking fresh 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.

Stewing

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

Cooking auyama

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.

Serving

Remove from the heat and stir in the parsley and serve per suggestions above.

How to make guandules verdes guisados

https://content.jwplatform.com/videos/j8rxl1pz.mp4

https://www.dominicancooking.com/113/guandules-con-coco-pigeon-peas-with-coconut

Guandules Guisados con Coco (Pigeon Peas with Coconut)

Guandules con Coco [Recipe + Video] Pigeon Peas with Coconut

fresh guandules (pigeon peas) (or 4 cups canned, or 3 cups dry-then-boiled)

1. Cook seasonings

2. Sautee

Cover and let it cook over low heat, stirring often until the guandules are soft when you pinch them (about 35 minutes if freshly shelled, five to ten minutes if boiled or canned).There should be no need to add water, but add a couple of tablespoons if it becomes necessary to prevent it from burning.

3. Cooking fresh guandules

4. Stewing

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. Stir often to prevent it from sticking to the bottom of the pot.  Remove the onion pieces and thyme (if you used fresh sprigs).Season with salt to taste and simmer for another two minutes.

5. Cooking auyama

6. Serving

I used one can because it's just me. And I didn't want to make too much if something and not knowing how it was going to turn out. Now I did not find my beans super creamy, but I think it was the coconut milk I may have used. I added 2 1/2 thinking it would help but it didn't, I think the canned coconut vs carton will work better. Overall it tasted amazing ans I used butternut squash. It tastes amazing and buttery and I also added Dominican spices to add more flavor because it was missing some.

Hello, i live in a place where u can only find toor dal that is split pigeon peas/guandules, do u think i can make it with it? I lived in the dominican and loved this dish

I have had this served with chicken and cassava fritters and it was to die for! Can't wait to try this recipe for myself - thank you

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