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).
- 1 pound of frozen or fresh pigeon peas, rinsed
- 1 teaspoon lite salt or to taste
- 8 cups of water
- 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
- 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.
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,