Gandules guisados is a quick Latin side dish of canned pigeon peas simmered in sofrito and tomato sauce, ready in under 30 minutes. Its deep, savory flavor comes from the sofrito base and gentle 20-minute simmer that melds all the seasonings together.
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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.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding water as needed to restore consistency.
Yes, but fresh peas require longer cooking (45–60 minutes) to soften. Start them before adding other ingredients, and increase the water accordingly.
Sofrito is a seasoned vegetable paste (onion, garlic, cilantro, peppers). Store-bought sofrito is fastest; you can also sauté diced onion, garlic, and peppers as a base if needed.
Simmer covered for 20 minutes until flavors meld. Uncover and continue simmering if you prefer thicker beans, or add water for a soupier consistency.
Yes. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding water if needed to restore consistency.
Yes, this recipe is naturally gluten-free as long as your sofrito, sazon, and bouillon products are certified gluten-free (check labels).
