Gandules con Bolitas de Plátano/Pigeon Peas with Plantain Balls

Recipe:
2 tbs. Olive Oil
1/2 tsp. Oregano
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1 tsp. dried Cilantro
1 tbs. Chicken Bullion
1/8 tsp. Red Pepper Flakes
1 -15 oz can Green Pigeon Peas (DO NOT DRAIN)
1 - 8 oz can Tomato Sauce
Salt (to taste)
Pepper (Optional/ to taste)
3 cups Water
1/4 cup Sofrito
1 tbs to 1/3 cup Alcaparrado (to taste)
2 Medium Potatoes or 1/4 lb. pumpkin (peeled and quartered)

Recipe Variation: -Optional-
**************************
1/4 cup diced cooking ham can be sauted in oil (1 minute)
before adding sofrito.

For Bolitas de Platano:
1 large Green Plantain
1/2 tsp Garlic Powder
Salt/Pepper to taste

In a pot full of water boil the 2 potatoes until tender. When tender remove, peel and quarter and set aside. Cut and peel plantain, shred on second to smallest grate on grater box. When finished grating plantain, sprinkle with garlic powder, salt and/or pepper to taste. Mix well. Once mixed, using a tablespoon- portion shreded plantain into equal parts and make tight balls. In a large pot on medium heat add in olive oil. Stir in sofrito and alcaparrado and let cook for 1 minute. After 1 minute stir in all spices (NOT SALT). Let cook for 1 more minute. After the minute, pour in tomato sauce, let cook uncovered on medium for 5 minutes. Mixture should be like a loose paste. Add in undrained gandules/green pigeon peas. Let it come to a boil. When it comes to a boil add in 2 of the 3 cups of water and cover. Let it come to a boil. After about 5 minutes, uncover, taste, re-season if necessary. Add in Bolitas de Platano / Plantain Balls and remaining 1 cup of water. Taste again. If a bit sour (because of tomato sauce) put in a pinch of sugar (or to taste). Check flavor. Once seasoning is correct place a lid and leave on medium heat for 10 minutes. After 10 minutes, uncover, skim oil from top. Stir in quartered potatoes. Place cover for 10 more minutes. After final 10 minutes uncover, check plantain balls to see if they are fork tender. Serve with rice. Enjoy!!!

Category:

Howto & Style

Tags:

• Gandules
• Platano
• Pegeon Peas
• Puerto Rican Cooking

[lovedancin]

love your cooking show, i love bolitas de platano...only thing is that i am allergic to Olive Oil. Question? can i use vegtable oil or canola oil? thx for the recipe..

[LatinKitchen1]

@lovedancin Thank you so much --I appreciate your input. As for the bolitas de platano, you can use any oil you'd like. I often replace olive oil with canola oil. Canola oil (I find) is neutral and therefore the flavors of the food come through better. I wish you all my best... Vicky O.

[doowopshopgal]

Well today I was in the mood to do this, and guess what, it worked, yaaaa!!! The only thing I did not do was add salt to the beans, did not need it, and in no way was it sour, no sugar needed either. I think next time I would love to try it with guineitos verdes instead of platanos, it would give the beans a more pop of taste. I make my own sofrito so it had a really nice added flavor. Thanks Mama!!!! stay well

[DownHomeCooking]

That looks good!

[Jukeone88]

Omg I love love love this!!!! Thanx for ur sharing of recipes, I will attempt to recreate all ur dishes wish me luck!!!!

[kaeruler]

Recipe looks great!!! Soon I will be making this recipe!!!! Please keep these videos coming!!! :) take care!!!

[Jujubee1018]

Well done !!!

[fitcoach2007]

Nice job, I never thought about using the plantains like that.

[bowhunter2439]

Looks fantastic...!!!

[TastyMemories]

Mmmm looks so comforting - I going to try this soon :)