Gandules (Pigeon Peas) con Coco

Arroz con Gandules is a common, easy to prepare dish that can be enjoyed as a side to just about any meal, or eaten alone as a delicious soup (see video).



Take the Pujols Kitchen Medium Caldero, add olive oil, and warm over medium heat.


While the oil is heating up add the corn starch to the bowl of drained pigeon peas, then add the mixture into the medium caldero. Stir. Add a spoonful of pigeon pea juice. Stir to keep moist.


Add the peppers, oregano, black pepper, garlic, Sazon, tomato paste, cilantro, celery, Calabaza squash (pumpkin pieces), and 1 bouillon cube. Lightly stir and mix ingredients. Then, add coconut milk and water. Stir. Top the mixture with slices of the purple onion.


Place the lid on the caldero, and cook for 20 to 30 minutes.


Take a spoon and fork and pick up pieces of the Calabaza squash. Smash each piece and put back into the mixture. This will thicken up the broth. Cook for another 10 to 12 minutes.


You can serve as a side dish over rice, or serve as a soup.




2 tablespoon of olive oil


1 teaspoon of corn starch

(helps keep the pigeon peas from breaking up)


3 (15 ounce) cans of green pigeon peas (drain and save the juice)


½ of a Cubanelle pepper or green bell pepper, chopped


½ of a red bell pepper, chopped


2 tablespoons of oregano


1 tablespoon of black pepper


4 cloves of garlic, smashed with salt


½ cup of sazon (Safrito)


2 tablespoons of tomato paste


2 stems of cilantro, chopped


2 stalks of celery, chopped


1 cup of Calabaza squash.

(West Indian pumpkin, a type of pumpkin-like squash that is round in shape and varies in size.)


1 or 2 (Knorr) chicken bouillon cubes


1 cup of coconut milk


4 cups of water


2 slices of a purple onion

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