Asopao de Gandules
Puerto Rican Asopao de Gandules is a hearty, pigeon pea stew that's delicious, budget-friendly and perfect for feeding a large family. Ready in under an hour.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Dinner
Cuisine: Puerto Rican
Servings: 5
Calories: 309kcal
- 1 15 ounce can gandules (pigeon peas) undrained
- 1½ tablespoons vegetable or corn oil
- 1 smoked ham hock
- ½-1 cup ham steak or smoked sausage cut into cubes
- ⅓ cup sofrito
- 1 tablespoon garlic puree
- ½ red pepper rinsed and chopped
- ½ onion chopped
- ¼ cup tomato sauce
- 1 large chicken bouillon
- ½ packet sazon with annatto
- ½ cup pimiento stuffed olives
- ½ cup white rice do not use instant rice
- handful fresh cilantro rinsed and chopped
- salt to taste
- 8 cups water
Bolitas de Platano (Plantain Dumplings - makes about 12 balls)
- 1 green plantain pureed
- salt and pepper to taste
Heat the oil in a medium pot over medium heat. Add the peppers, onions, sofrito, garlic, ham (or sausage), and ham hock. Stir everything together and cook until the onions are soft and translucent.
Add the gandules, tomato sauce, olives, sazón, chicken bouillon, and water. Stir to combine, lower heat some and bring to a gentle boil.
Bolitas de Platano (Plantain Dumplings)
Cut off the ends off plantain and score the skin lengthwise (be careful not to cut into the flesh). Use your thumb or the tip of a knife to lift and peel off the skin.Note: If the skin is tough to remove, just keep working it gently with your fingers or a paring knife until it comes off. Cut the plantain into chunks and blend in a food processor until smooth. Or, use the fine side of a grater to grate it by hand.
Season the plantain puree with a little salt and pepper, then use two spoons to form small dumplings.
Add the Dumplings to Stew
Add the Rice and Cook Stew
Rinse the rice under cool water until the water runs clear, then add it to the stew.
Season the stew with salt and pepper, and cook for 35 - 40 minutes, stirring every few minutes to make sure the rice doesn't stick to the bottom and burn. Cook until everything is tender and the flavors have come together. When done, top with chopped cilantro. Serve immediately in bowls.
Recipe Notes:
Rice: It might seem like a small amount of rice to add to the stew but do not be tempted to add more. The rice will expand and absorb the liquid as it cooks, thickening the stew. Adding more the ½ cup of rice will soak up too much broth and turn your asopao into more of a porridge than a stew.
Corn on the Cob Pieces: I didn't have any on hand when making my asopao, but I love to cut corn on the cob into 1 ½ inch pieces and adding it to the stew. If you would like to do so, add the pieces in when you add the rice and bolitas de plátano (plantain dumplings). Just delicious in asopao!
Serving: 5 | Calories: 309kcal | Carbohydrates: 19g | Protein: 21g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 1002mg | Potassium: 396mg | Fiber: 1g | Sugar: 2g | Vitamin A: 479IU | Vitamin C: 33mg | Calcium: 31mg | Iron: 1mg