Rinse

Cup of Yum
1. Clean and rinse dry or freshly-shelled guandules. Some people prefer to drain and rinse canned guandules, but this is a matter of personal preference.

Cooking dry guandules

1. Soak the guandules in water overnight, or at least a couple of hours.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.See the recipes above for specific instructions.

Cooking canned guandules

1. 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't mind the extra sodium, you can use the liquid later when the recipe calls for water to be added after adding coconut milk. See the recipes above for specific instructions.

Cooking fresh guandules

1. You can sauté them in a sofrito with garlic, olives, onion, black pepper, cubanelle or bell peppers, capers, tomato paste, herbs, and salt.See the recipes above for specific instructions.