Pigeon Peas and Coconut (Gandules Con Coco)

Name: Pigeon Peas and Coconut (Gandules Con Coco)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4-6 serving(s)
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

(2)

Recipe by Elmotoo

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.

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READY IN: 55mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.
Add the boiled pigeon peas and cook over medium heat for 1 minute.
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.
Allow to boil until water is reduced by half - about 15 minutes.
Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.
Serve hot over white rice.

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