Dominican Republic 365
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LunchDominican dish
Guandules Guisados
“Guandules”
The Christmas pea that flavors a nation
Total time55 min
Serves6
DifficultyEasy
SpiceMild
Vegetarian
Meal type
Lunch
Region
National
Prep time
15 min
Cook time
40 min
The dish
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.
What goes in
Key ingredients
pigeon peassofritotomato saucegarliconioncilantrooreganococonut milkoilsalt
Make it at home
How to make Guandules Guisados
- 1
Heat a splash of oil in a caldero or heavy pot over medium heat and saute the chopped onion and garlic for about 2 minutes until fragrant.
- 2
Stir in the sofrito and cook for another 2 to 3 minutes, letting it soften and release its aroma.
- 3
Add the tomato sauce, oregano, and a little salt, stirring well, and let the mixture simmer for about 5 minutes to deepen in color.
- 4
Add the pigeon peas along with enough water to just cover them, then bring to a gentle boil.
- 5
Lower the heat, cover partially, and simmer for about 20 minutes, stirring occasionally, until the peas are tender but still hold their shape.
- 6
Pour in the coconut milk and stir well, then continue simmering uncovered for another 10 minutes to let the sauce thicken slightly.
- 7
Taste and adjust the salt, then stir in fresh chopped cilantro during the last 2 minutes of cooking.
- 8
Remove from the heat and let rest for a few minutes before serving, as the sauce will continue to thicken as it cools.
A home-style reference method; every family and kitchen has its own version.
On the table
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