Gandules con Bollitas (Pigeon Peas with Plantain Dumplings)
By:
Pigeon peas with plantain dumplings.
Ingredients
- 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
Directions
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