Gandules con Bollitas (Pigeon Peas with Plantain Dumplings)

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1 tbsp Vegetable Oil

3 tbsps Sofrito

4 ounces Tomato Sauce

1 cube Beef Bullion

1 cube Pork Bullion

2 cans Green Pigeon Peas

2 cups Water

4 Green Plantain, peeled

1 tbsp Adobo Seasoning

1. Heat the oil and sofrito together in a small pot until the ingredients start to sizzle. Then add the tomato sauce, beef and pork bullions, and cook together for a few minutes.

2. Add the water and pigeon peas and bring to a boil.

3. In the meantime, scrape the plantain on the coarse side of a grater over a medium-sized bowl. You should end up with a thick, pasty substance. Mix in the adobo seasoning.

4. Once the pigeon peas have come to a boil, spoon in the plantain paste one tablespoon at a time to form the dumplings (makes about 20 dumplings). Let cook on one side for a few minutes then turn them over. Cook everything together for another 15 minutes.

Serve over white rice.

Serves 6-8