Updated: Apr 5
Pigeon Pea Soup with Plantain Buns
1 tablespoons of olive oil
1/3 white onion chopped
1/3 orange bell pepper chopped
1/2 cup of homemade sofrito
1 can of gandules (pigeon peas)
2 cloves of garlic roughly chopped
1 tablespoons of salt or to taste
1 tsp of pepper or to taste
1 tsp of Oregano
A few sprigs of cilantro
1 can of tomato sauce
1 packet of sazon with color
1 packet of powder chicken
1/2 cup of rice
8 cups of water
2 medium potatoes cut into cubes
1 green plantain for plantain buns
In a pot warm olive oil and add chopped onions, chopped peppers, garlic and sofrito and pigeon peas.
Allow this to cook for 2 minutes or until fragrant (stirring frequently to keep it from burning). Next, add tomato sauce, sazon, oregano, salt and pepper. (I also added some cilantro)
Add the water and let it simmer for about 15-20 minutes, bring to a boil and add in rice.
Lower heat to medium or until the rice soften and broth is at a steady and gentle simmer. Add potatoes and cook until tender.
Add banana buns (bollitos de plátanos) and cook for an additional 10 minutes.
Taste for seasoning.