Gandules Guisados con Bollitos de Plátanos Verdes (Stewed Pigeon Peas)

Gandules Guisados con Bollitos de Plátanos Verdes is an old Puerto Rican dish that packs a lot of flavor and can be described as “comfort food”. I know it’s not a pretty dish, but I have never had much luck photographing brown and green foods. Just believe me when I say it is absolutely “delicioso”!

Ingredients for the Gandules:

1 14 oz. bag of frozen gandules (if using fresh, frozen or dried, boil until softened)
2 teaspoons olive oil
¼ cup sofrito
1 8 oz. can tomato sauce
1 packet Sazón Goya
½ cup smoked cooking ham, chopped
6 cups chicken stock
½ teaspoon cumin, ground
½ teaspoon dried oregano, crushed
1 bay leaf

Pigeon peas

For the Bollitos (Dumplings):

2 green plantains, peeled and grated (using the smallest holes on hand grate. If you have a food processor it would be best… You would get a smoother batter).

Salt and pepper to taste
1 packet Sazón Goya (see picture above)
2 tablespoons of olive oil

spoonful of gandules

Instructions for the Gandules:

Heat oil in pot over medium high heat. Add ham, sofrito, tomato sauce, and sauté 2 or 3 minutes until fragrant. Add sazón, cumin, oregano, and bay leaf and continue to cook for another 2 or 3 minutes then add gandules and chicken stock, bring to a boil.

Once the gandules are tender, drain and put aside. Bring stock to a boil.

Meanwhile, mix ingredients for the dumplings (bollitos). With a tablespoon or ice cream scoop carefully add dumplings into stock. Lower heat to medium low and cook covered for about 15 minutes the add gandules and cook for another 15 minutes or until dumplings are firm.

Serve with white rice, and if available, a slice of avocado.



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