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Quick and simple recipe for gandules using canned pigeon peas simmered in a tomato-based sauce. A reasonable, flavorful Latin side dish!
Gandules Guisados (Stewed Pigeon Peas)
I made this recipe on Instagram and everybody asked me for the recipe, so here it’s! We love rice and beans in my house. I make them so some ways, especially since I’m Colombian, my husband’s Puerto Rican, I even have family in DR. My family is a melting pot, and our different ethnic cuisines encourage quite a lot of my recipes, which are sometimes a fusion of all these cultures. Gandules, referred to as stewed pigeon peas in English, are delicious over rice with these grilled chicken thighs, aka Pollo Sabroso. I all the time have canned gandules in my pantry, in case you do too you can too try my Arroz Con Gandules or Slow Cooker Pork and Gandules Stew.
Gandules Guisados Ingredients
- Sofrito: Sofrito is a sauce made from finely diced vegetables and aromatics utilized in many Latin cuisines. You may buy premade sofrito from the food market but I highly recommend making it from scratch and freezing it using this sofrito recipe.
- Gandules: Canned pigeon peas cut the cooking time in half since they’re already cooked. Just open the can and add them to the skillet – no must rinse or drain them. It’s also possible to use red or pink beans of their place.
- Sazon: Sazon is a preferred Latin seasoning made from coriander, salt, black pepper, cumin, achiote, garlic powder, and oregano. You may buy it on the supermarket or make homemade sazon.
- Bouillon: I exploit Higher than Bouillon’s chicken base for extra flavor.
- Liquid: Canned tomato sauce and water make up the sauce in these stewed peas.
How one can Make Gandules Guisados
There’s minimal prep and never much hands-on cooking time on this stewed pigeon peas recipe, which makes it pretty easy to tug together if you’re in a rush.
1. Heat the olive oil in a skillet and sauté the sofrito for just a few minutes.
2. Add the gandules, sazon, bouillon, tomato sauce, and water, and produce to a boil.
3. Cover the skillet and simmer for 20 minutes until the sauce thickens. If you happen to want thicker beans, uncover the skillet and simmer until thickened, and for soupier beans, add more water.
What to Serve with Gandules Guisados
Serve these gandules over rice as a meatless meal or as a side with chicken thighs, chicken skewers, pork, or steak. I also serve it with avocado or an easy side salad.
More Bean Recipes You’ll Love:
Gandules Guisados
1
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
A fast and simple recipe for Gandules Guisados using canned pigeon peas simmered in a tomato-based sauce with sofrito is an affordable side dish loaded with flavor!
- 1/4 cup sofrito
- 1 tablespoon olive oil
- 15 ounce can gandules, pigeon peas not drained
- 1/2 tablespoon sazon seasoning, 1 packet
- 1/2 teaspoon chicken or veggie bouillon, or more to taste (Higher Than Bouillon)
- 1/2 cup canned tomato sauce, half 8 oz can
- 1/2 cup water
- cooked, long grain white rice for serving
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Heat olive oil in a medium skillet and add the sofrito, sauté 3 to 4 minutes, stirring.
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Add the remaining ingredients and produce to a boil, cover and simmer 20 minutes, until the flavors meld and thicken.
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If you happen to want thicker beans, uncover and simmer until thickened to your taste. For soupier beans, add more water.
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Serve over white rice.
Gandules will be refrigerated as much as 4 days or frozen as much as 3 months.
Serving: 1/2 cup, Calories: 131kcal, Carbohydrates: 17.5g, Protein: 5g, Fat: 4.5g, Saturated Fat: 0.5g, Sodium: 710.5mg, Fiber: 4g, Sugar: 3.5g
Keywords: beans, gandules