Guandules Guisados

Guandules Guisados (stewed pigeon peas) are a cornerstone of Dominican cuisine, appearing as a beloved side dish throughout the year and reaching their peak importance during the Christmas season. Pigeon peas are simmered in a rich sofrito of tomatoes, onions, garlic, peppers, and cilantro, often enriched with coconut milk in coastal regions or tomato-based sauce in the interior.

During Christmas, guandules are featured in the iconic Arroz con Guandules, which replaces the everyday red beans as the celebratory grain-and-legume combination. The peas themselves have a nutty, earthy flavor that pairs beautifully with rice and meat. Fresh guandules, available seasonally, are considered far superior to canned, and shelling fresh guandules is a communal family activity in many rural areas.

Pigeon peas were brought to the Caribbean from Africa and India and thrived in the Dominican climate. Today they are cultivated across the country and are an important crop in the agricultural economy.