A quick, flavorful, and budget-friendly recipe for Gandules Guisados (stewed pigeon peas) made with canned pigeon peas simmered in a tomato-forward sauce and seasoned with sofrito, sazon, and a touch of bouillon. This easy Latin side dish is perfect over white rice and pairs beautifully with grilled or roasted meats, or serves as a satisfying vegetarian option when served on its own with avocado or a simple salad.
Gandules Guisados (Stewed Pigeon Peas)
I first shared this recipe on social media and many people asked for the full details, so here it is. Growing up in a multicultural household shaped the way I cook: Colombian, Puerto Rican, and Dominican influences often blend into simple, comforting dishes like gandules guisados. Canned pigeon peas make this recipe especially quick — they’re already cooked, so you simply simmer them with aromatics and tomato sauce until the flavors meld.
Gandules Guisados Ingredients
- Sofrito: 1/4 cup. Sofrito is a finely chopped blend of onions, peppers, garlic, cilantro, and other aromatics used across Latin cuisines. Homemade frozen sofrito is ideal, but store-bought will work in a pinch.
- Olive oil: 1 tablespoon, for sautéing the sofrito.
- Gandules (pigeon peas): 15-ounce can, use the peas and their liquid — no need to drain.
- Sazon: 1/2 tablespoon (or one packet of sazon with achiote), for color and warm seasoning notes.
- Bouillon: 1/2 teaspoon chicken or vegetable bouillon paste or powder (adjust to taste). A concentrated bouillon like Better Than Bouillon adds depth.
- Tomato sauce: 1/2 cup (about half of an 8-ounce can) to build the base of the sauce.
- Water: 1/2 cup to adjust sauciness and help the peas simmer.
- Cooked rice: Long-grain white rice, for serving.
How to Make Gandules Guisados
This recipe requires very little prep and a short stovetop simmer. It’s an ideal weeknight side: quick, forgiving, and full of Latin flavor.
- Heat the olive oil in a medium skillet over medium heat. Add the sofrito and sauté for 3–4 minutes until fragrant, stirring frequently.
- Add the canned gandules with their liquid, the sazon, bouillon, tomato sauce, and the 1/2 cup of water. Stir to combine and bring to a gentle boil.
- Reduce heat, cover the skillet, and simmer for about 20 minutes so the flavors meld and the sauce thickens.
- If you prefer a thicker texture, uncover and simmer a few additional minutes until it reaches your desired consistency. For soupier gandules, stir in a bit more water and simmer briefly.
- Taste and adjust seasoning before serving. Serve hot spooned over white rice.
What to Serve with Gandules Guisados
Gandules are a classic accompaniment to rice and work well as a side for grilled chicken, pork, or steak. They also make a hearty meatless main when served over rice with slices of ripe avocado and a simple salad. Popular pairings include roasted or grilled chicken thighs, skewers, shredded pork, or a citrusy salad to contrast the rich, savory peas.
Recipe Details
- Yield: 4 servings
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Serving size: 1/2 cup
Ingredients (Quick Reference)
- 1/4 cup sofrito
- 1 tablespoon olive oil
- 15-ounce can gandules (pigeon peas), not drained
- 1/2 tablespoon sazon (or 1 packet Goya/Badia with achiote)
- 1/2 teaspoon chicken or veggie bouillon (or to taste)
- 1/2 cup canned tomato sauce (half of an 8 oz can)
- 1/2 cup water
- Cooked long grain white rice, for serving
Instructions (Quick Reference)
- Warm oil in a skillet and sauté sofrito 3–4 minutes.
- Add canned gandules with liquid, sazon, bouillon, tomato sauce, and water; bring to a boil.
- Cover and simmer 20 minutes until flavors meld and sauce thickens.
- Adjust thickness by simmering uncovered for thicker beans or adding water for a soupier texture.
- Serve over white rice.
Notes & Storage
- Gandules keep well in the refrigerator for up to 4 days and freeze for up to 3 months. Thaw and reheat gently on the stovetop, adding a splash of water if needed.
- Substitutions: If you don’t have canned pigeon peas, use canned red or pink beans as an alternative. Adjust seasonings to taste.
- Sofrito can be made in larger batches and frozen in tablespoon or 1/4-cup portions to speed up future meals.
Nutrition (per 1/2 cup)
- Calories: 131 kcal
- Carbohydrates: 17.5 g
- Protein: 5 g
- Fat: 4.5 g
- Fiber: 4 g
- Sodium: 710.5 mg (varies by brand of bouillon and canned peas)
Gandules Guisados is a versatile, comforting Latin side that highlights pantry staples and simple technique. With canned pigeon peas and a ready batch of sofrito, you can have a richly flavored dish on the table in under half an hour—perfect for busy weeknights and family meals.