Cooked Fresh Pigeon Peas (Gandules) are considered a staple in our culture. Pigeon peas are actually beans. However, due to their small size, they are referred to as peas. The gandules are often used in two popular dishes in Puerto Rico: Rice with Pigeon Peas (Arroz con Gandules) and Soupy Rice with Pigeon Peas (Asopao de Gandules). The Africans brought the pigeon peas to the Caribbean.
I live in the Midwest and came across the Northern Adapted Pigeon Peas that were engineered for cooler climates like Indiana. I am finally able to grow pigeon peas (gandules) in the Midwest. We certainly prefer to harvest the green pods – the pigeon peas that are much larger and mostly green in color. Furthermore, when the green pods are left long enough on the plant, they will definitely turn brown.
Harvesting the Fresh Pigeon Peas!
If you look closely at the plant, you will see both the green pods and the brown pods.
This is the green pod known as the tender or fresh peas.
Conversely, this is the dry and brown pod known as the mature peas. The first step is to separate both types of pods into individual bowls.
Shelling the Fresh Pigeon Peas!
Remove the end of the upward curve from the brown pod with your thumb.
The pod should open immediately. Place the dried pigeon peas in a bowl.
Similarly, for the green pod, remove the end of upward curve and the pod should open. Add the fresh pigeon peas in a bowl,
Packaging the Fresh Green Pigeon Peas!
Freeze the fresh pigeon peas in zip lock bags or vacuum seal bags to maintain their size and color if you do not plan to cook them immediately. I prefer to vacuum seal the fresh pigeon peas as well as label and date each bag.
Note: If you shell the fresh pigeon peas from the green pods and leave them in a bowl for several days to a week, they will dry, turn brown and shrink in size. They will be considered dried pigeon peas – identical to the pigeon peas in the brown pods.
After shelling the brown pods, they are not required to be placed in the freezer because they are already dried. Therefore, I normally place them in a zip lock bag and store the dried pigeon peas in a dry area like your pantry. I also label and date the plastic bag.
Cooking the Fresh Green Pigeon Peas!
The fresh green pigeon peas are shelled and rinsed.
In a saucepan, add 1 cup of fresh pigeon peas and cover with water. Bring the water to a boil.
At this point when the water is boiling, you can add salt to taste if you so desire. I normally add salt when I cook the pigeon peas in rice or soup. Reduce heat to medium. Cover saucepan with lid and cook until the fresh pigeon peas are tender.
The cooked fresh pigeon peas are tender after 30 minutes of cooking. Remove saucepan from heat and set aside to cool.
Note: Every induction cooker and stove range are designed differently. Therefore, it might take up to 1 hour for the pigeon peas to soften.
The last step is to fill a quart size plastic bag or plastic container with pigeon peas and liquid. Label and date the plastic container or bag. Cover with lid and store in the freezer for future use.
Note: The fresh green pigeons do not have to be cooked first to be incorporated into a recipe. You can add the fresh green pigeon peas in the rice or soup as you are preparing your dish. However, store the fresh green pigeon peas in the freezer to maintain their color and freshness if not used immediately after shelling.
Soaking the Dried Pigeon Peas!
The dried pigeon peas are shelled and rinsed.
In a bowl, pour enough water to cover 1 cup of dried pigeon peas and soak overnight – at least 8 hours. Most importantly, I did not soak the fresh green pigeon peas because they are tender. However, the dried pigeon peas are much harder and therefore, require soaking to soften.
After soaking the dried pigeon peas for 8 hours, drain the water from bowl and rinse the pigeon peas with fresh cold water. When soaking the dried pigeon peas, their volume increases as they absorb the water. For instance, compare the dried pigeon pea (right) to the soaked pigeon pea (left). Obviously, there is a difference in size.
Note: If you need to soak the pigeon peas for more than 8 hours to soften, then place them in the refrigerator to prevent fermenting.
Cooking the Dried Pigeon Peas!
In a saucepan, add the pigeon peas and pour enough water to cover them. Bring the water to a boil.
When the water is boiling, you can add salt to taste if you want to at this point. As I mentioned earlier, I only add the salt when I cook the pigeon peas in rice or soup. Lower heat to medium and cover saucepan with lid. Continue cooking until the pigeon peas are tender.
After 30 minutes of cooking, the dried pigeon peas are tender. We can now package the cooked pigeon peas. Therefore, remove saucepan from heat and set aside.
Note: It might take up to more than 1 hour for the pigeon peas to soften because every induction cooker and stove range are designed differently.
Lastly, place the cooked pigeon peas in a plastic bag or container. Label and date the plastic bags or containers.
Cooked Fresh Pigeon Peas – Green and Dried Pigeon Peas!
Here are two bowls of cooked pigeon peas. The right bowl contains the fresh pigeon peas (green pigeon peas) and left bowl contains the dried pigeon peas (brown pigeon peas). Once they are cooked, the difference from both types is the color. Otherwise, they have the same appearance, size and taste.
Click on the button below to watch my YouTube video on How to Cook Fresh and Dried Pigeon Peas (Gandules)!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
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Cooked Fresh Pigeon Peas
- Prep Time: 1 Hour
- Cook Time: 1 Hour
- Total Time: 2 hours
- Yield: 2 cups 1x
Description
Learn how to cook fresh and dried pigeon peas harvested from Aida’s Garden.
Ingredients
- 1 cup fresh green pigeon peas, shelled and rinsed
- 1 cup dried pigeon peas, shelled and rinsed
Instructions
Fresh Green Pigeon Peas
- Add fresh green pigeon peas in saucepan and then cover with water.
- Bring the water to a boil. Reduce heat to medium and cover saucepan with lid.
- Cook until fresh pigeon are tender – approximately 30 minutes to 1 hour.
Dried Pigeon Peas
- Soak the dried pigeon peas for 8 hours but not more than 24 hours.
- Drain water and then rinse with fresh water after soaking the pigeon peas.
- Place soaked pigeon peas in saucepan and cover with water. Bring the water to a boil.
- Cover saucepan with lid and then reduce heat to medium. Cook until pigeon peas are tender approximately 30 minutes to 1 hour.
Notes
If you, however, need to soak the pigeon peas for more than 8 hours to soften, then place them in the refrigerator to prevent fermenting. Furthermore, it takes at least 1 to 2 hours to shell 1 cup of pigeon peas.
In addition, the second nutrition facts below are for the Dried Pigeon Peas.
- Category: Legume
- Method: Boiling
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 2
- Calories: 203
- Sugar: 0g
- Sodium: 8.4mg
- Fat: 0.6g
- Carbohydrates: 39.1g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg
Keywords: Cooked Fresh Pigeon Peas, Gandules Frescos Cocidos, Gandules Frescos
26 Comments. Leave new
This is the most comprehensive information on pigeon peas I have found on the internet. Thank you!
Hi Bernard, You are welcome! I had the same problem so I decided to create this food blogging post along with a video especially since the “pigeon peas” are a staple in our culture. Thank you for visiting my website.
Thank you so much!! Someone gave me seeds last year and I grew them but wasn’t sure how to prepare. I just cooked my first batch and love them!!
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Hi Karen, You are welcome! I love to add them to soups and rice. I need to try them on salads! Thank you for visiting my website. For your information, today I just posted a new version of how to cook dry beans as well along with video.
Thank you so much for this very detailed information!
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Hi Sophie, You are welcome! Glad that you enjoyed the detailed information on the pigeon peas. Please visit my website again and share with your friends and family.
Thank you very informative!
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Hi Kim, I am glad that you enjoyed my food blogging post on cooked fresh pigeon peas. Thank you for your positive comment. Enjoy your week.
You are so right about how long it takes o shell 1 cup. Thanks for this comprehensive information.
Hi Rosie, You are welcome. Yes, it takes a long time to shell the gandules. However, there is nothing like fresh produce. Enjoy!
Pigeon peas! Where can I buy seeds that will grow in the northeast US?
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Hola Ellen, I purchased the pigeon peas online from “Truelove Seeds.” That is the brand name. These seeds are grown by East New York Farms so they are definitely great for Northeast US.
Thank you for this post! It’s exactly what I was looking for. I am new to pigeon peas and was looking for ways to not only cook them, but preserve them.
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Hola Alisa, You are welcome! I couldn’t find this information online so I decided to create one for my audience. I am glad that you found it to be helpful.
Thank you for such a great explanation on how to cook and handle the gandules. I also live in the Midwest and do not have much of a backyard but I am planning to plant gandules on a container. I have dried gandules. How do you go about planting them? When do you usually start planting? TIA.
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Hi Mackinac, You are welcome! I would recommend to plant them in small pots (peat pots) during the month of February or March, adding one dried gandul to each pot with your choice of planting soil. I use organic potting soil. I normally transplant some of my indoor plants into much bigger pots if they will be placed on my back deck during Memorial Day Weekend, making sure no more days of frost. Most of my indoor plants get transplanted directly to my garden. Best of luck.
Aida, I am now living in Malawi and had been introduced to pigeon peas for the first time. Your explanation and instructions as to how to make pigeon peas was most helpful. Your details about how to open them, store them and cook them were perfect. Thank you so much!
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Hola Avigail, You are most welcome! I am happy to hear that the information I provided about the pigeon peas was very helpful. Pigeon Peas are considered a staple in our culture, and it was brought to the island from West Africa. Enjoy your stay in Malawi!
After shelling quickly rinse in room temperature water THEN blanch in simmering water for 3 minutes .drain and freeze in zip lock bags
Hola Hamilton, Thank you for sharing another method of preparing and freezing the fresh pigeon peas.
Hello Aida, can I freeze dried beans that I have already soaked? Or do I need to cook them?
Hola Gloria, Yes, You can freeze them after soaking. Rinse and drain the beans. Place the beans in a container and cover with fresh water before storing in the freezer. They will last up to 6 months in the freezer. When you are ready to use them, thaw and drain the beans.
What is a good seasoning for gandules other than salt and pepper? Thank you. Chesca
Hola Chesca, You can use onion powder, garlic powder, ground oregano, tumeric, etc. Add the seasoning that is according to your taste. I would recommend to look at the spice rack at your grocery store for a variety of spices.
Before my mother passed at 91 years old, she used to grow the pigeon peas. I planted some seeds to continue her tradition. I couldn’t remember the whole process.. She used to freeze some and cook some. Thank you for your video, It brought a lot of memories and helped me to remember and confirm the tradition of making them especially for the holidays. Thank you
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Hola Yvonne, You are welcome! I am so happy that my video on pigeon peas brought fond memories of your mother. I live in the Midwest and many times can’t grow them due to the cool temperatures. However, when they do grow, I cook and freeze them for future use. Have a beautiful Christmas!