Mystery Ingredient of the Week: Gandules!

Chances are, you've never heard of gandules. Or if you have, you've probably never tried them. Gandules are a type of pea (called green pigeon peas in english) that usually come from Ecuador and are widely used in Puerto Rican and Dominican cuisines. They are high in protein content and can be found in the "ethnic" food aisle of the grocery store (Goya sells canned ones, which are easier to cook since it eliminates the pre-soaking step). I was introduced to them by a Puerto Rican family friend, and have been hooked ever since. My favorite way to cook them is by making Arroz con Gandules (rice with gandules), a hearty dish which I usually serve as an entree, but is surprisingly a great accompaniment to brisket. I hope you give gandules a try. Maybe you'll discover you love them as much as I do!

 

Arroz Con Gandules

•  Bacon, or Smoked Sausage, or Ham chopped
• Garlic, chopped
• 2 cups Rice
• 4 cups of water
• 1 Red Bell Pepper, chopped
• 1 Onion, chopped
• 1 packet of Sazon Goya with Coriander and Annatto
• 1 can of Gandules

Add just enough oil to cover the bottom of a pot. Place over medium high heat. Add meat, bell pepper, onion, and seasoning. Saute until onion becomes translucent, stirring constantly. Add garlic and gandules. Add rice. Mix well. Add water and turn up heat to high. Add salt to taste. Let boil until water level has reduced considerably and turn heat to low. let simmer for about 15 to 20 minutes. 

Enjoy!