[Recipe + Video] Guandules con Coco (Pigeon Peas with Coconut)

Bowl of Guandules con Coco (Pigeon Peas with Coconut) Served with Rice and Tostones

[Recipe + Video] Guandules con Coco (Pigeon Peas with Coconut)

This guandules con coco recipe (pigeon peas with coconut) is one of our favorites, one guaranteed to delight your guests with the most amazing dish from Samaná.

Course Dinner, Lunch

Cuisine Dominican

Keyword gandules con coco, guandules con coco recipe, guandules dominicanos

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings servings

Calories 453kcal

Author Clara Gonzalez

Ingredients

3 cups raw guandules (pigeon peas) or 4 cups canned, or 3 cups dry
2 tablespoon vegetable oil (soy, corn or peanut)
1 small red onion cut into quarters
¼ teaspoon oregano (dry, ground)
2 clove garlic mashed
2 ají gustoso (cachuchas, ají dulce, ajicitos) crushed (optional)
4 sprigs fresh thyme (or 1 tsp. dry leaves)
2 cups coconut milk
3 cups water (aprox.)
2 cups diced auyama (kabocha squash) or kabocha squash
3 sprigs parsley (or cilantro) minced
1 teaspoon salt or to taste

Instructions

For dry guandules

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.

For canned guandules

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.

How to make guandules verdes guisados

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.
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.
Cover and let it cook over low heat, stirring often until the guandules are soft when you pinch them (about 35 minutes).
There should be no need to add water, but add a couple of tablespoons if it becomes necessary to prevent it from burning.
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
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.
Remove the onion pieces and thyme (if you used fresh sprigs).
Season with salt to taste and simmer for another two minutes.
Remove from the heat and stir in the parsley and serve per suggestions above.

Video

Notes

No pigeon peas? Tough luck, as there is no substitute for its smoky flavor. If you absolutely must do without it I have found mung beans to be the closest in flavor and texture.

There is no comparison between fresh guandules and dry or canned, so if you're lucky enough to be able to find freshly-shelled guandules, always pick that option.

Nutrition