Quick and easy recipe for gandules using canned pigeon peas simmered in a tomato-based sauce. An inexpensive, flavorful Latin side dish!
Gandules Guisados (Stewed Pigeon Peas)
I made this recipe on Instagram and everyone asked me for the recipe, so here it is! We love rice and beans in my house. I make them so many ways, especially since I’m Colombian, my husband’s Puerto Rican, I have family in DR. My family is a melting pot, and our different ethnic cuisines inspire a lot of my recipes, which are often a fusion of all these cultures. Gandules, known as stewed pigeon peas in English, are delicious over rice with these grilled chicken thighs, aka Pollo Sabroso. I always have canned gandules in my pantry, if you do too you can also try my Arroz Con Gandules or Slow Cooker Pork and Gandules Stew.
Gandules Guisados Ingredients
- Sofrito: Sofrito is a sauce made of finely diced vegetables and aromatics used in many Latin cuisines. You can buy premade sofrito from the grocery store but I highly recommend making it from scratch and freezing it using this sofrito recipe.
- Gandules: Canned pigeon peas cut the cooking time in half since they’re already cooked. Just open the can and add them to the skillet – no need to rinse or drain them. You can also use red or pink beans in their place.
- Sazon: Sazon is a popular Latin seasoning made of coriander, salt, black pepper, cumin, achiote, garlic powder, and oregano. You can buy it at the supermarket or make homemade sazon.
- Bouillon: I use Better than Bouillon’s chicken base for extra flavor.
- Liquid: Canned tomato sauce and water make up the sauce in these stewed peas.
How to Make Gandules Guisados
There’s minimal prep and not much hands-on cooking time in this stewed pigeon peas recipe, which makes it pretty easy to pull together when you’re in a hurry.
1. Heat the olive oil in a skillet and sauté the sofrito for a few minutes.
2. Add the gandules, sazon, bouillon, tomato sauce, and water, and bring to a boil.
3. Cover the skillet and simmer for 20 minutes until the sauce thickens. If you want thicker beans, uncover the skillet and simmer until thickened, and for soupier beans, add more water.
What to Serve with Gandules Guisados
More Bean Recipes You’ll Love:
- Puerto Rican Style Beans
- Arroz Congri (Cuban Rice and Black Beans)
- Mexican Pinto Beans with Queso
- Instant Pot Refried Beans
- Arroz Con Gandules
- 1/4 cup sofrito
- 1 tablespoon olive oil
- 15 ounce can gandules, pigeon peas not drained
- 1/2 tablespoon sazon, or 1 packet Goya or Badia (con achiote)
- 1/2 teaspoon chicken or veggie bouillon, or more to taste (Better Than Bouillon)
- 1/2 cup canned tomato sauce, half 8 oz can
- 1/2 cup water
- cooked, long grain white rice for serving
- Heat olive oil in a medium skillet and add the sofrito, sauté 3 to 4 minutes, stirring.
- Add the remaining ingredients and bring to a boil, cover and simmer 20 minutes, until the flavors meld and thicken.
- If you want thicker beans, uncover and simmer until thickened to your taste. For soupier beans, add more water.
- Serve over white rice.