Rating: 5 stars
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This simple vegetarian stew makes a hearty and inexpensive main course. It showcases fresh pigeon peas (gandules verdes), which are a staple in Puerto Rico. The small, round legume is similar in size to an English pea. Serve this with rice, tostones (fried plantains) or viandas (steamed or boiled root vegetables). Read more about this recipe.

EatingWell Magazine, April 2021


Credit: Jenny Huang

Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium heat. Add gandules, onion, ají dulce (or bell pepper) and garlic. Cook, stirring occasionally, until the vegetables are soft, about 3 minutes. Add 1 cup broth, tomato paste and oregano. Cook, stirring occasionally, until the liquid is almost completely evaporated, about 5 minutes. Stir in the remaining 3 cups broth, salt and pepper. Reduce heat to maintain a simmer, cover and cook, stirring occasionally, until the vegetables are very tender, about 15 minutes more. Stir in culantro (or cilantro).


To make ahead

Refrigerate for up to 3 days.


Culantro (recao) is a leafy green herb with an intense concentrated flavor similar to that of cilantro. It is a key ingredient in sofrito, a blend of aromatics that forms the base of many dishes in Puerto Rican cuisine.

Nutrition Facts

1 1/4 cups
241 calories; fat 15g; sodium 489mg; carbohydrates 22g; dietary fiber 5g; protein 5g; sugars 5g; niacin equivalents 2mg; saturated fat 2g; vitamin a iu 1791IU.