Soupy Rice with Pigeon Peas (Asopao de Gandules) is a soup that is thickened with rice. It has a creamy texture similar to gumbo. The pigeon peas (gandules) are actually beans. However, due to their size, they are referred to as peas and are considered a staple in our diet. The Africans brought the pigeon peas to the Caribbean. We also prepare this dish with shrimp or chicken.
Last year, I grew and harvested fresh pigeon peas during the summer months in the Midwest. Because we had cool temperatures this summer, the plants were unable to produce gandules. Therefore, for this recipe, I will be using frozen fresh pigeon peas. Since I use the liquid from the cooked fresh pigeon peas, it adds a deeper rich bean flavor to this dish.
Some individuals like to add green plantain or green banana dumplings to the broth known as bollitas or bolitas. This, of course, is optional. The asopao is usually accompanied with double fried plantains (tostones).
Cooking the Pigeon Peas (Gandules)!
This is 1 pound of frozen fresh pigeon peas that has been rinsed. If you are unable to purchase frozen fresh pigeon peas, then use 2 cans (15 ounces each) of pigeon peas. Make sure you reserve the liquid from can.
In a 4-quart saucepan (caldero), pour 8 cups of water and bring the water to a boil. Add 1 teaspoon of lite salt once the waters is boiling. Stir well.
Add the pigeon peas and stir. Reduce heat to medium and cook until the pigeon peas are tender. Cover saucepan with lid.
After 30 minutes of cooking, the pigeon peas are tender and ready. Remove the pigeon peas and place them in a bowl.
Make sure you reserve all the liquid in another bowl to use later. The liquid should measure 6 cups. If not, then add sufficient water to measure 6 cups.
Sautéing the Soupy Rice with Pigeon Peas (Asopao de Gandules)!
Heat 2 tablespoons of annatto oil over medium heat.
NOTE: Click on the link on How to Prepare Annatto Oil. However, if you are not interested in preparing the annatto oil, then start with heating 2 tablespoons of extra virgin olive oil along with 1 seasoning envelop with coriander and annatto in saucepan. If you prefer not to use the seasoning envelop, then click on the link on How to Create Your Own Special Blend of Seasonings.
Let’s add the following ingredients to the saucepan (caldero): 4 ounces of ham (if you are vegan or vegetarian, omit the ham), 2 tablespoons of tomato sauce, 3 chopped ajies dulces (sweet peppers – you can substitute with cubanelle peppers) and 3 minced garlic cloves.
NOTE: Click on the link for more information on (Ajies Dulces) Sweet Peppers.
Continue with ½ cup of chopped onions and ½ cup of chopped green peppers.
Lastly, 3 sprigs of chopped cilantro, 2 teaspoons lite salt or to taste and 1 culantro (recao) leaf, chopped (if you don’t have culantro then increase the amount of cilantro to 6 sprigs).
NOTE: Click on the link for more information on Culantro.
We can now add 1 pound of the cooked pigeon peas (gandules). Mix all the ingredients until well blended and sauté for 5 minutes, stirring occasionally.
Simmering the Soupy Rice with Pigeon Peas (Asopao de Gandules)!
After 5 minutes of sauteing the ingredients, let’s pour the 6 cups of liquid that we measured into the saucepan (caldero).
Stir well and bring the liquid to a boil.
When the liquid is boiling, you may want to check if the salt content is to your liking before adding the rice. Add ½ cup of long grain white rice and stir rice well into liquid. Bring the liquid to a boil. For your information, I rinsed the rice.
Once the liquid is boiling again, reduce heat to medium and cook until the rice is tender and the soup thickens to your liking. Stir occasionally.
NOTE: Many individuals add banana or plantain dumplings to the soup at this point of simmering. This is optional.
The Asopao de Gandules (Soupy Rice with Pigeon Peas) has the right consistency of thickness after 30 minutes of cooking. The Asopao de Gandules is ready.
It looks delicious!
Serving the Soupy Rice with Pigeon Peas (Asopao de Gandules)!
Soupy Rice with Pigeon Peas (Asopao de Gandules) is usually accompanied with double fried plantains (tostones) or served with banana or plantain dumplings.
Many individuals prepare this dish with chicken broth or chicken bouillon. I prefer to use the liquid from the cooked fresh pigeon peas to add a deeper rich bean flavor to this soup.
Click on the link below to watch my YouTube video on How to Prepare Soupy Rice with Pigeon Peas (Asopao de 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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Soupy Rice with Pigeon Peas (Asopao de Gandules)
- Prep Time: 15 Minutes
- Cook Time: 1 Hour 15 Minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 Servings 1x
Description
A creamy bean soup that is thickened with rice with lots of rich deep bean flavor! This soup is accompanied with tostones (Double Fried Green Plantains).
Ingredients
Beans Preparation:
- 1 pound of frozen or fresh pigeon peas, rinsed
- 1 teaspoon lite salt or to taste
- 8 cups of water
Soup Preparation:
- 2 tablespoons annatto oil
- 4 ounces of ham (if you are vegan or vegetarian, omit the ham)
- 2 tablespoons tomato sauce
- 3 chopped ajies dulces (sweet peppers – you can substitute with cubanelle peppers)
- 3 minced garlic cloves
- ½ cup of chopped onions
- ½ cup of chopped green peppers
- 3 sprigs of chopped cilantro
- 2 teaspoons lite salt or to taste
- 1 culantro (recao) leaf, chopped (if you don’t have culantro then increase the amount of cilantro to 6 sprigs)
- 1 pound cooked pigeon peas (above)
- 6 cups of bean liquid (liquid from cooked pigeon peas above)
- ½ cup of long grain white rice, rinsed
Instructions
- Pour 8 cups of water in a 4-quart saucepan and bring the water to a boil.
- Add salt and the pigeon peas. Stir and reduce heat to medium. Cook until the pigeon peas are tender. Cover saucepan with lid.
- Remove the cooked pigeon peas and place them in a bowl. Make sure you reserve all the liquid in another bowl to use later.
- Heat 2 tablespoons of annatto oil over medium heat in a 4-quart saucepan.
- Add all the ingredients for the soup into saucepan except the bean liquid and rice. Mix all the ingredients until well blended and sauté for 5 minutes.
- Pour the 6 cups of the liquid that was separated from the cooked beans and bring the liquid to a boil.
- Add the rice and stir rice well into liquid. Bring the liquid to a boil.
- Reduce heat to medium and cook until the rice is tender and the soup thickens to your liking.
Notes
If you don’t want to prepare the annatto oil, heat 2 tablespoons of extra virgin olive oil with 1 seasoning envelop with coriander and annatto.
You can also use 2 cans (15 ounces each) of pigeon peas. Make sure that you drain the liquid from can into a large measuring cup and add sufficient water to measure 6 cups
- Category: Soups
- Method: Simmering
- Cuisine: Puerto Rican
Keywords: asopao, asopao de gandules, stews, soups, pigeon peas,
