MyLatinDelights.com


Pigeon Peas Soup
Guandules Guisados

Prep Time: 5-10 minutes
Servings: 5-8
Cooking Time: 1-1 1/2 hrs

1 lb of  pigeon peas
12 cans of water
1 1/2 Maggi chicken bouillons
1/4 teaspoon of freshly ground pepper
1 tablespoon of tomato paste
1 tablespoon of white vinegar
Salt (optional)
6 strips of bacon, chopped
2 cups of auyama, peeled, seeded & cubed


1 small onion
5 garlic cloves
1/2 teaspoon of oregano
4-6sprigs of cilantro, chopped
1 cubanelle pepper, chopped


INSTRUCTIONS

TIP: Pre-soak peas overnight to reduce cooking time
TIP: You can chop herbs, instead of blending the last 5 ingredients


Boil peas in a large pot with 12-16 cups of water. Boil on medium-high heat for 1 hour or until tender (continue adding water as needed).

Blend or chop the last 6 ingredients

In a large skillet, heat oil and saute bacon until crispy. Scoop it out and add it to the peas. Do not add the oil

In the same skillet, saute chopped or herbal blend, black pepper, tomato paste for 1-2 minutes. Then add 1/2 cup of the peas juice. Stir for 1-2 minutes and pour into peas pot and stir

Add chicken bouillon, auyama and vinegar and cook for 15-20 minutes or until it reaches a medium consistency.

Serve with white rice

Enjoy!