Guandules con Coco [Recipe + Video] Pigeon Peas with Coconut
User Reviews
5
Guandules con Coco [Recipe + Video] Pigeon Peas with Coconut
Description
Guandules con Coco [Pigeon Peas with Coconut] combines fresh or canned pigeon peas with a fragrant base of sautéed red onion, garlic, oregano, thyme, and optionally ají gustoso peppers to build layers of flavor. The pigeon peas are cooked until tender, then stewed in coconut milk and additional water to enhance creaminess and richness. The addition of diced kabocha squash softens as it simmers, contributing a subtle sweetness and texture contrast.
The cooking method involves gentle simmering to meld the flavors, with some mashing of the peas to thicken the dish. The herbs and lightly spiced notes from the peppers provide a balanced herbal and savory background. The use of coconut milk adds a smooth, rich mouthfeel, making the dish hearty yet balanced.
Guandules con Coco is commonly served as a side dish alongside rice and proteins or as a vegetarian comfort food. Its creamy texture and mild spice make it suitable for a variety of meals. Fresh parsley or cilantro stirred in at the end adds brightness and freshness.
Ingredients
- 3 cups guandules or 4 cups canned, or 3 cups dry-then-boiled, fresh, also known as pigeon peas
- 2 tablespoon vegetable oil (soy, corn or peanut)
- 1 red onion cut into quarters, small
- ¼ teaspoon oregano dry, ground
- 2 clove garlic mashed
- 2 ají gustoso (cachuchas, ají dulce, ajicitos) crushed (optional)
- 4 prigs thyme or 1 tsp. dry leaves, fresh
- 2 cups coconut milk
- 3 cups water (aprox.)
- 2 cups kabocha squash or kabocha squash, diced, aka auyama
- 3 prigs parsley (or cilantro) minced
- 1 teaspoon salt or to taste
Instructions
1. 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.
2. Sautee
- 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.
3. 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 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.
4. 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
5. 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. 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.
6. Serving
- Remove from the heat and stir in the parsley and serve per suggestions above.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 17g | 34% |
| Fat | 22g | 34% |
| Saturated Fat | 15g | 75% |
| Sodium | 413mg | 17% |
| Potassium | 1327mg | 28% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 30mg | 33% |
| Calcium | 124mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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