Asopao de Gandules or Green Pigeons stew
As I promise here is the recipe is very easy. This remains me my beautiful island Puerto Rico located in the Caribbean sea. Is a soup that you can do any time for lunch or dinner. Is not so thin it's rather thick. Some people add rice others prefer to left the rice apart is your option. For me I prefer the rice inside. Another thing with this soup is that we add green plantains balls or you can called it dumplings. If you are reading this and you are from PR today is El Dia de los 3 Reyes Magos or Three Kings Day. Today is a Holiday in PR.
Is a beautiful tradition and they celebrate when the Wise Men following the star to Bethlehem, arrived bearing their treasured gifts of Gold and myrrh for the baby Jesus. Is a wonderful tradition where the children leave grass and water under their beds and next day they have gifts from them Isn't wonderful? This recipe portion is for 2 people. Now I want to share this recipe with you I hope you like it!
1 pouch of Salad and Vegetables Seasoning from Goya
1 15 oz can of Green Pigeons Peas from Goya with the liquid (It can be other brand I prefer Goya)
2 and a 1/2 cup of water plus 15 oz of water as measure utilize the Green Pigeons can
1/2 Red bell roasted pepper or Pimiento Morron in Spanish( you can buy the can)
1/2 cup up to one of Calabaza (it has a sweet flavor like acorn squash also similar to the butternut squash) **see notes**
1/3 cup of cooked brown rice
3 to 4 cloves of garlic(minced garlic)
1/2 small yellow onion
1/2 cup of diced tomatoes(from an organic can)
1/2 Green Plantain
capers to taste(optional but recommended)
Cilantro(to garnish optional but recommended)
1- First place the Gandules or Green Pigeons peas, pouch of Salad and Vegetables Seasoning from Goya, the peppers, capers, onions and minced garlic in a soup pot saute for 5-8 minutes with a little bit of water to blend the flavors well. Then add the rest of the liquid
2-Plantain balls or dumplings- Form dumplings from 1/2 tablespoonfuls of shredded plantain, garlic, and salt. (make the shape of a little ball) set aside
3- Add the rest of the ingredients to the stock and simmer for 30 minutes, or until the rice is cooked and the soup has thickened. Once is boiling is the time when you add the plantain balls or dumpling to avoid they fell apart . Add the cilantro just before serving.
"Asopao" is a thick soup and is perfect for January's or February's cold temperature. Enjoy!