pigeon peas recipe

Comfort in a bowl! This Latin dish is a cross between a stew and a soup. If you want to eat it as a soup, serve it with some fresh avocado on top. If you prefer to have this over rice, try it with my Latin yellow rice (I had it both ways!).

Slow Cooker Pork and Gandules (Pigeon Peas) Stew

pork

olive oil

oregano

tsp cumin

tsp kosher salt

tsp black pepper

juice of 1/2 lime

tsp sazon seasoning (I used homemade)

(29 oz total gandules)

onion

garlic

red pepper

jalapeno

tomato sauce

tbsp olives w/brine

potato

carrot (diced)

celery (diced)

greens

water

Marinade the pork with oil, oregano, cumin, salt, pepper, lime juice and sazon.

Refrigerate overnight for best results.

Transfer to the slow cooker along with the remaining ingredients.

Cover and cook 4 hours on high or 8 hours on low.

Andrew's Arroz Con Gandules is the kind of deeply comforting, one-pot Puerto Rican rice dish that fills your whole kitchen with incredible aroma. Tender pigeon peas, briny olives, capers, and a rich sofrito base come together with saffron-infused water and long-grain white rice for a dish that's both weeknight-easy and seriously impressive. The secret finishing move — cranking the heat at the end to create a crispy, golden pegao on the bottom of the pot — is what takes it from great to unforgettable. Serve it straight from the pot and watch it disappear.

Andrew's Arroz Con Gandules Recipe by Tasty

hot water, plus more as needed

saffron thread

½ cups store-bought sofrito,

can gandules (pigeon peas), drained, liquid reserved

pimento-stuffed Spanish green olives, drained

½ tablespoons brined capers, drained

white pepper

bay leaves

½ teaspoons adobo seasoning,

long grain white rice, rinsed and drained

cilantro

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Place the saffron threads in a small bowl and pour the hot water over the top. Let steep while you prepare the sofrito base.

Heat the olive oil in a large pot with a lid over medium heat until shimmering, about 2 minutes. Add the sofrito and cook for about 5 minutes, until fragrant and slightly darkened.

Add the gandules, tomato sauce, olives, capers, Sazón, oregano, white pepper, bay leaves, and 1½ teaspoons of the Adobo to the pot. Cook for about 5 minutes, until the mixture has thickened and deepened in color.

Add the rice to the pot and stir to coat the grains evenly. Cook for about 5 minutes, until the grains are glossy.

Pour the reserved gandules liquid and the saffron water into a large measuring cup, then add enough hot water to reach 3⅓ cups total. Pour the liquid into the pot and stir once to distribute evenly. Taste, and add more Adobo if needed.

Bring to a steady simmer over medium-high heat. Cook uncovered for about 10 minutes, until the liquid drops below the surface of the rice and small steam holes appear across the top.

Gently fold the rice once and level the surface. Reduce the heat to low, cover tightly, and cook for 25 minutes, until the rice is fully tender.

Increase the heat to medium-low and cook, covered, for about 5 minutes, until you hear a gentle dry crackling and a golden pegao (crust) forms on the bottom of the pot.

Turn off the heat and let the rice rest, covered, for 10 minutes.

Remove and discard the bay leaves. Add the cilantro and gently fold to fluff the rice. Scrape up the pegao and serve it with the rice.

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