Pigeon Peas and Coconut (Gandules Con Coco)

Pigeon peas and coconut originated from the Samaná region of the Dominican Republic. It is a savory dish with a hint of sweetness from the coconut milk. Serve over white rice. Swiped shamelessly from the 'net for ZWT9. I personally will leave the cilantro out! You can get pigeon peas (gandules) dried, frozen or canned.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 2  cups  cooked  pigeon peas
• 1  tablespoon olive oil
• 1  small onion (cut in quarters)
• 1  garlic clove (minced)
• 1⁄4 teaspoon oregano
• 1⁄2 teaspoon thyme
• 1  teaspoon cilantro (chopped)
• 1  teaspoon salt
• 1  chicken bouillon cube
• 3  cups water
• 2  cups coconut milk

Directions

1. Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.
2. Add the boiled pigeon peas and cook over medium heat for 1 minute.
3. Add the chicken bouillon and 3 cups of water. Stir and bring to a boil over medium heat. Mash some of the pigeon peas with a potato masher.
4. Allow to boil until water is reduced by half - about 15 minutes.
5. Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.
6. Serve hot over white rice.