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–+ servings

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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