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| What You Need: |
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˝ pound dried gandules (pigeon peas), rinsed
3 cups water
1 ounce salt pork, chopped small
2 ounces ham, chopped small
2 cloves garlic, peeled and crushed
1 tablespoon olive oil
1 medium red bell pepper, cored, seeded, and chopped small
1 medium green bell pepper, cored, seeded, and chopped small
1 medium yellow onion, peeled and chopped small
1 medium tomato, chopped small
1 tablespoon Annatto Oil
1 cup converted Rice
Freshly ground black pepper to taste
2 cups cold water
Salt to taste
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| How To Cook: |
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1. In a small pot bring the gandules and 3 cups of water to a boil. Cover, turn off the heat, and allow standing for 1 hour. Drain the peas, reserving the water.
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2. In a 6-quart pot saute the salt pork, ham, and garlic in the olive oil for a few minutes.
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3. Add both bell peppers and the onion, cover, and cook over medium heat until the onion begins to turn transparent. Add the tomato, drained gandules, and 1˝ cups of the reserved water.
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4. Simmer, covered, over low heat for 15 minutes until the peas are almost tender and most of the liquid is gone.
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5. Stir in the annatto oil, rice, black pepper, and 2 cups of cold water. Bring to a boil and simmer covered for 15 to 20 minutes until liquid is absorbed and rice is tender. Add salt if needed.
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NOTE:
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If you cannot find pigeon peas, also called gandules, try dried black-eyed peas. Gandules, or pigeon peas, can be found in Latino or Mexican markets.
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