When it comes to Dominican beans, there’s definitely a big 3, and they’re habichuelas guisadas, habichuelas negras guisadas, and guandules guisados.

I love making guandules to switch it up from beans to peas, and for their distinct nutty and earthy flavor. These were my moms favorite when I was growing up, and she would always serve them with arroz blanco y maduros.

Thicken the guandules with auyama

To thicken your guandules, I recommend using auyama. Also known as kabocha squash, this Dominican squash adds creaminess and a hint of sweetness. Just chop it into chunks and add it while cooking, it’ll quickly soften and create a thicker, heartier texture.

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Follow these measurements and instructions for dry peas

While canned beans are convenient, if you’re using dry peas, you’ll need about 3/4 cup of dry pigeon peas for this recipe. Soak the beans overnight in water to soften them, then boil for about an hour until they’re tender. This should give you just about 2 cups of cooked beans.

Add coconut milk for extra creamy guandules guisados

If you want to take your Dominican stewed pigoen peas to the next level, try adding coconut milk. This version is known as guandules con coco, and it gives the peas a creamy texture that really enhances the flavors and thickens up the stew nicely. Just stir in half a can of coconut milk while cooking, trust me once you try it this way you’ll be hooked!

Guandules Guisados (Dominican Stewed Pigeon Peas)

Learn how to make this Dominican pigeons peas with auyama for a thicker, heartier texture.
Guandules guisados Dominican pigeon peas stew
5 from 3 votes
By: Franchesca Livraghi
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Dominican
Servings 4 servings

Equipment

Ingredients
  

  • 1 tbsp olive oil
  • 1 sprig celery
  • ¼ onion
  • ¼ bell pepper
  • 4 chunks kabocha squash (auyama)
  • 2 cloves garlic mashed
  • 1 tbsp tomato paste
  • 1 tbsp sofrito
  • ½ tsp adobo
  • ½ tsp sazón
  • ¼ tsp oregano
  • 1 can pigeon peas
  • 2½ cups water
  • 1 handful cilantro

Instructions
 

  • In a pot over medium heat, combine the olive oil, celery, onion, bell pepper, garlic, tomato paste, sofrito, adobo, sazón, and oregano. Cook until the mixture forms a paste and the vegetables begin to soften, about 2 minutes.
  • Add the can of pigeon peas and water to the pot, mixing until well combined. Bring to a boil, then add the kabocha squash and cilantro. Cover with a lid and cook on low for 40 minutes.
  • After 20 minutes, remove the cooked onion, bell pepper, kabocha squash, and cilantro. Blend the cooked vegetables and ¼ of the beans and return them to the pot. Stir and cook for 20 more minutes then remove from heat and serve. Buen provecho!
Keyword Dominican Recipe, Gandules Guisados, Pigeon Peas, Receta Dominicana, Side Dish
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