Gandules

Gandules

Details

This recipe was taught to us by a Dominican woman named Lupe when our family went back to the DR. It’s a very tasty variation from our family recipe using coconut milk.

Ingredients

  • 2 cans gandules, drained and rinsed
  • Oil, for the pot
  • Hot water, as needed
  • 1 onion, cut into large chunks
  • 1 bell pepper, cut into large chunks
  • 1/2 kabocha squash
  • Cilantro, to taste
  • Garlic, mashed or minced
  • 2 cans coconut milk
  • 1 bouillon cube
  • Salt, to taste
  • 1 tablespoon sugar (optional)

Preparation:

  1. Rinse the gandules and discard any floating peas.

  2. Heat a little oil in a pot, add the gandules, and stir. Add enough hot water to cover, bring to a boil, then reduce to a simmer.

  3. Bring a second pot of water to a boil. Cut half a kabocha squash into 1/4-inch slices, reserving a few larger pieces.

  4. After the gandules have simmered for 20 minutes, add the larger kabocha pieces.

  5. Boil the smaller kabocha pieces separately until soft, then add them to the gandules.

  6. After 40 minutes, add the cilantro, onion, and bell pepper.

  7. Warm the coconut milk and add it to the gandules.

  8. Add the bouillon cube and mashed garlic.

  9. Simmer until the squash and gandules are tender. Season with salt and add the optional sugar, if desired.

Originally from Lupe