Name: Field Peas in Escabeche (Gandules en Escabeche)
Prep time: 5 min
Total time: 2 h
Yield: Yield: 4 to 6 servings
Cuisine: Puerto Rican
Ingredients: ½ tsp freshly ground black pepper; 1 medium red, orange, or yellow bell pepper, seeded and finely chopped; 2 Tbsp chopped fresh cilantro leaves; 1½ lb [680 g] canned or frozen gandules, drained and rinsed if canned, cooked according to package instructions if frozen (see Tip); 1 tsp kosher salt, plus more as needed; 1 cup [240 ml] olive oil; 2 dried bay leaves; ½ cup [120 ml] white vinegar; 1 small white onion, finely chopped

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
2 hr

Appears in

Islas

By Von Diaz

Published 2024

About

Among Puerto Rico’s indigenous plants, gandules, or pigeon peas, are a native field pea with an unmistakably earthy flavor. Arroz con gandules (rice with field peas) is a staple of holiday meals on the island, but this preparation is fresh and bright, highlighting the unique flavor of gandules. Inspired by my friend Berto’s recipe, this refreshing side dish pairs well with Carne Guisada or can be enjoyed on its own with steamed white rice.