📝 About This Recipe
A cornerstone of Puerto Rican comfort food, Gandules Guisados is a savory stew of pigeon peas simmered in a rich, aromatic tomato base. Infused with the 'holy trinity' of Caribbean cooking—homemade sofrito, sazón, and manzanilla olives—this dish delivers a complex balance of earthy, salty, and herbal notes. It is a soulful, protein-packed staple that transforms the humble pigeon pea into a culinary masterpiece.
🥗 Ingredients
The Base
- 1 tablespoon Olive Oil (extra virgin preferred)
- 1/4 cup Cooking Ham or Smoked Salt Pork (diced into small cubes)
- 1/2 cup Puerto Rican Sofrito (freshly blended or high-quality store-bought)
The Aromatics & Spices
- 4 ounces Tomato Sauce (canned)
- 1 packet Sazón with Culantro and Achuete (for color and depth)
- 1 teaspoon Adobo Seasoning (adjust to taste)
- 1/2 teaspoon Dried Oregano (crushed between palms)
- 1 piece Bay Leaf (dried)
The Heart of the Dish
- 15 ounces Green Pigeon Peas (Gandules) (1 can, undrained)
- 1 medium Potato (peeled and cut into 1/2-inch cubes)
- 8-10 pieces Spanish Manzanilla Olives (pitted, with a splash of brine)
- 1 cup Chicken or Vegetable Broth (low sodium)
- 1/4 cup Fresh Cilantro (finely chopped)
👨🍳 Instructions
-
1
Place a medium heavy-bottomed pot or a traditional 'caldero' over medium heat and add the olive oil.
-
2
Add the diced ham or salt pork to the pot. Sauté for 3-4 minutes until the fat renders and the edges become slightly crispy and golden brown.
-
3
Lower the heat slightly and stir in the sofrito. Cook for 2-3 minutes, stirring constantly, until it becomes fragrant and the liquid has slightly reduced.
-
4
Pour in the tomato sauce and add the sazón packet, adobo, and dried oregano. Stir to combine into a thick, vibrant paste.
-
5
Add the diced potatoes and olives to the pot. Toss them in the sauce base for a minute to ensure they are well-coated with the spices.
-
6
Pour in the entire can of pigeon peas, including the liquid from the can, which adds extra starch and flavor to the sauce.
-
7
Add the broth and the bay leaf. The liquid should just cover the peas and potatoes; add a splash more water if needed.
-
8
Bring the mixture to a rolling boil, then immediately reduce the heat to low-medium.
-
9
Cover the pot and simmer for 15-20 minutes. You want the potatoes to be fork-tender and the sauce to have thickened significantly.
-
10
Remove the lid and use the back of a wooden spoon to mash 3 or 4 potato cubes against the side of the pot. Stir them back in to create a creamier texture.
-
11
Taste the sauce and adjust the salt or adobo if necessary. Remove and discard the bay leaf.
-
12
Stir in the fresh chopped cilantro right before serving to preserve its bright color and herbal aroma.
💡 Chef's Tips
For a vegetarian version, omit the ham and use a splash of liquid smoke or smoked paprika for that characteristic depth. Always use the liquid from the canned gandules; it contains starches that help create a silky, thick 'caldo'. If your sauce is too thin, simmer uncovered for the last 5 minutes to allow for evaporation. If you can find 'Gandules Frescos' (fresh green pigeon peas) in the freezer section, they offer a superior, nutty texture compared to canned. Let the stew sit for 10 minutes after cooking; the flavors meld and the sauce thickens even further as it cools slightly.
🍽️ Serving Suggestions
Serve over a generous bed of fluffy white jasmine or medium-grain rice. Pair with 'Bistec Encebollado' (steak and onions) for a traditional Puerto Rican feast. Serve with a side of 'Tostones' (fried green plantains) and a slice of ripe avocado. A side of 'Amarillos' (sweet fried yellow plantains) provides a perfect sugary contrast to the salty olives. Enjoy with a cold glass of Maví or a light Caribbean lager.