Gandules (Pigeon Peas)

5 from 1 vote

Gandules, also known as pigeon peas, are small, earthy legumes that bring a distinctive flavor and texture to traditional Puerto Rican dishes.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Puerto Rican Inspirations

Cuisine: Puerto Rican

Cooking Technique: boiling

Servings: cups

Calories: 57kcal

This method works for fresh or dried pigeon peas before adding them to another recipe. For the traditional overnight soaking method, see my guide to rehydrated beans.
(Dried gandules only - skip for fresh)Pick through the gandules and remove any defective peas, small stones, or debris. Rinse the gandules and add them to a pot with fresh water, covering them by 2 inches. Bring to a boil for 2 minutes, then remove from the heat. Cover and let sit for 1 hour. Drain and rinse.
Add the gandules to the pot with fresh water, then add aromatics like bay leaf (hoja de laurel).
Add a few peppercorns (optional).
And half an onion. These items will give a subtle flavor to your cooked gandules. Bring to a boil, then simmer for 30-45 minutes, until tender. If using immediately, remove from the liquid and continue cooking with your recipe (reserve some liquid for later use). If using at a later date, remove from the liquid, place the peas in ice-cold water to stop the cooking, then refrigerate or freeze.

Don't throw away the cooking liquid! The pot liquor from cooking gandules is packed with flavor and starch - save it to use in place of some of the water when making arroz con gandules for an extra layer of depth.
Allow dry peas to soak overnight whenever possible.
Dried pigeon peas should be stored in a cool, dry place in an airtight container.
They can also be frozen in a container with cooking liquid for longer storage.
Cooked pigeon peas can be refrigerated for up to 4 days.
Season the water for the initial boiling so that the peas are infused with flavor.
Pick through the peas before soaking to discard defective peas, small stones, and other debris that could have passed through processing.