Guandules: 5 Foolproof Guandules Recipes and Guide

En Español

What are guandules?

Pigeon peas (Cajanus cajan), known in English as pigeon peas and gandules in Puerto Rico, is a type of legume native to the Indian subcontinent and popular in the Spanish Caribbean.

Guandules (Cajanus cajan), known in English as pigeon peas and gandules in Puerto Rico, are a type of legume native to the Indian subcontinent and popular in the Spanish-speaking Caribbean.

The flavor of pigeon peas has been described to me in various ways: "it tastes like nuts" or "like ash." I would describe the flavor more as "smoky." The closest other legume I can think of in terms of flavor is the mung bean.

The flavor of pigeon peas has been variously described to me as "nutty" or "ashy". I would describe the flavor more as "smoky." The closest thing to another legume I can think of in terms of flavor is mung beans.

Pigeon peas are apparently also found in southern India (thanks Rajesh for the information!).

Guandules vs gandules

It's "guandules" in the Dominican Republic and "gandules" in Puerto Rico; however, the standard Spanish term is actually "guandúes."

"But how did you come to that conclusion?"

In one of those strange cases, the neighboring countries of Puerto Rico and the Dominican Republic spell it differently. But let's see what the RAE (Royal Spanish Academy) has to say…

Gandul is used to describe "a lazy person," "an ancient Moroccan soldier," or "an individual from certain primitive tribes."

Therefore, it's guandul!

Well, not so fast. That word is not listed in the RAE dictionary. A bit of research elucidates it: The proper word for one pea is guandú, not guandul; the plural then is actually guandúes - or guandús!

Are we both wrong? 😉

That's not how language works; in the end, it's just a tool for communication. Both are valid in their respective countries, so keep calling it what you did before; both Puerto Ricans and Dominicans will understand perfectly.

Gandules pictures

How to cook guandules

• You can buy guandules dry, canned, or freshly shelled (or unshelled). Each has different cooking techniques to arrive at a similar result.
• Some people also boil shelled beans before cooking them, but I prefer just to sauté them with the sazón. Whichever method you prefer is OK.
• Check the recipes above for specific instructions.
• Learn how to cook fresh and canned guandules, or how to boil dry guandules / gandules for the best result with your recipe.

Rinse

• Clean and rinse dry or freshly-shelled guandules. Some people prefer to drain and rinse canned guandules, but this is a matter of personal preference.

Cooking dry guandules

• 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.
• See the recipes above for specific instructions.

Cooking canned guandules

• 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.
• See the recipes above for specific instructions.

Cooking fresh guandules

• You can sauté them in a sofrito with garlic, olives, onion, black pepper, cubanelle or bell peppers, capers, tomato paste, herbs, and salt.
• See the recipes above for specific instructions.

Guandules enlatados (canned)

While I always prefer freshly shelled or dry-then-boiled guandules - in that order z - sometimes all I can do is grab a can of guandules from the supermarket to jump-start my lunch or dinner.

Many people prefer to drain the liquid from the can, whether because they do not like the flavor, or because they are on a low-sodium diet. You can do so if you want. Check the recipes above for specific instructions.

Freezing guandules

Boiled or guisado guandules are perfect for freezing. To thaw, leave them in the fridge overnight, or heat in the microwave.

Nutritional properties

Guandules are rich in protein, and 100 grams of guandules contain 22 grams of protein, 343 Calories, 1.5 grams of fat, zero cholesterol, 17 milligrams of sodium, 1,392 milligrams of potassium, and 63 grams of carbohydrates.

They are perfect for vegan and gluten-free recipes.