Dominican Moro With Coconut Food

[RECIPE + VIDEO] GUANDULES CON COCO (PIGEON PEAS WITH COCONUT)

Steps:

• Soak the guandules in water overnight, or at least a couple of hours.
• Discard the water in which the guandules soaked. Combine the guandules with ½ gallon [2 liters] of water. Boil over medium heat until the guandules are soft, and you can crush one if pinched (40 - 60 mins). Add water if it becomes necessary to prevent them from drying and burning.To reduce cooking time, you can boil in a pressure cooker. Combine with 4 cups of water and boil in the pressure cooker for 20 minutes, or until they become soft.Separate the guandules from the water in which it boiled. Set both aside.
• If you are watching your sodium intake, discard the water in which they came (it already contains sodium, and I have not accounted for it in the nutritional information). If you don't mind the extra sodium, you can use the liquid later when the recipe calls for water to be added after adding coconut milk.
• In a pot heat the oil over medium-low heat. Add onion and cook and stir until it becomes translucent. Add oregano, garlic, ajíes gustosos, and thyme. Cook and stir for a minute.
• Add the pigeon peas. Cook stirring until they are heated through. Change heat to low. Follow the next step only If you are cooking with fresh guandules. Skip the next step if you are using boiled-from-dry or canned guandules.
• Cover and let it cook over low heat, stirring often until the guandules are soft when you pinch them (about 35 minutes). There should be no need to add water, but add a couple of tablespoons if it becomes necessary to prevent it from burning.
• Add the coconut milk and 3 cups of water (this can be the liquid you reserved from boiling, if you used dry guandules ). Once heated through, mash a bit to crush some of the guandules
• Add the auyama and boil over medium heat until it is cooked through and the peas reach a creamy consistency, adding more water as it becomes necessary to maintain the same level. Remove the onion pieces and thyme (if you used fresh sprigs).Season with salt to taste and simmer for another two minutes.
• Remove from the heat and stir in the parsley and serve per suggestions above.

RICE WITH PIGEON PEAS AND COCONUT | GOYA

Steps:

• Heat oil in medium, heavy pot over medium-high heat. Add onion, garlic, cilantro and oregano. Cook, stirring occasionally, until onions soften, about 5 minutes. Add tomato paste; cook, stirring, until paste begins to caramelize, about 2 minutes more.
• Add pigeon peas, chicken bouillon mixture, coconut milk and salt to pot; bring to boil. Stir in rice; return water to boil. Boil 1 minute. Reduce heat to medium. Simmer, without stirring, until water completely evaporates. Stir rice from bottom up. Reduce heat to lowest setting; cover pot. Cook, covered, until rice is completely tender, about 20 minutes.
• Fluff rice with fork; serve.

DOMINICAN MORO DE HABICHUELAS NEGRAS ( RICE AND BEANS)

Steps:

• Heat oil in a large pot over medium heat and add the garlic, onions, oregano, pepper, parsley, and salt. Sautee for a minute then add the bouillon, stir until dissolved. Add the tomato paste and stir until heated.
• Add the beans and stir with your base. Heat for about a minute stirring constantly. Don't let it stick or burn. Increase heat to maximum and carefully add 1 cup of the water and allow it to simmer. When it starts to simmer, add the rice, stir and add the rest of the water. (at this point you should test for salt, it should be a bit saltier than you'd prefer because the beans and rice will absorb most of it). Bring to a boil.
• When it starts to boil reduce heat to the lowest possible and cover with a lid.
• After 15 minutes remove the lid, most of the water should have been reduced. Throw in the whole spring of cilantro and give everything a good stir from bottom to top. Cover again and let it cook for 10-15 more minutes.