Pigeon Pea Asopao

Name: Pigeon Pea Asopao (Asopao de Gandules)
Cuisine: Puerto Rican
Ingredients: 1 can (1 pound) gandules (Pigeon Peas); 1 can (1 pound) gandules (Pigeon Peas); 7 cups water; 1½ cups rice; 1 ounce salt pork, washed and diced; 2 ounces lean cured ham, washed and diced; 3 tablespoons fat or Achiote Coloring; 3 tablespoons fat or Achiote Coloring; 2 cloves garlic, peeled, chopped; ½ teaspoon whole dried orégano, crushed; 3 sweet chili peppers, seeded, chopped; 1 green pepper, seeded, chopped; 1 tomato, chopped; 6 fresh culantro leaves, chopped; 6 olives, stuffed with pimientos; 6 olives, stuffed with pimientos; ¼ cup tomato sauce; ½ teaspoon capers; 1 tablespoon salt

Asopao de Gandules

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 can (1 pound) gandules (Pigeon Peas)
7 cups

Americas
Side dish
Gluten-free
Caribbean
Puerto Rico

Method

Drain can of gandules (pigeon peas). Combine drained liquid with water included in A. Wash rice thoroughly, drain, and soak in the liquid for 30 minutes.
In a caldero or heavy kettle, brown rapidly salt pork and ham. Reduce heat to low, add ingredients included in B, and sauté for 10 minutes, stirri