Review: rice & pigeon peas- May 2001

[misstapioca]

I was walking in the grocery a couple weeks ago and i came across these pigeon peas in the mexican food section. That is when i knew i had to make this recipe. This recipe was fairly simple to make and who can resist back bacon? 1 cup was only 3 WW points.
http://www.cookinglight.com/bbs/cool.gif

[SusieO]

I also enjoyed this dish. I was actually able to get dried pigeon peas at my favorite Indian grocery store. They are so flavorful, even without salt or any other seasoning. I'm looking forward to trying them in other recipes, too, since I have a stash of cooked beans in the freezer and more dried beans in the cabinet!

[HUNGRY!]

What do pidgeon pes look like? Are they the ones that kind of look like lima beans?

[Vanessa]

Hi. I love pigeon peas. Goya pigeon peas (green pigeon peas) are great. Opon reading the recipe I noticed is different from the one I make. In puerto Rico this dish is "standard" during Xmas. I make it a lot with fresh ham . I think you can "enhance" CL recipe by:
Using long grain rice (Canilla) rather than uncle Ben's.
You could add some coloring to your rice dish by using Goya seasoning with annato or saffron
You can substitute parsley for cilantro.
If you have the Gusto (page 94)remember the issue having sofrito you could use sofrito on this rice.It would really add flavor to it.
When using cannned pigeon peas I drain but keep the liquid which I use to complete the amount of liquid called for in the recipe. Keep in mind if using Canilla extra long grain rice the proportions of rice to liquid are for every cup of rice use 2 cups liquid. For a can of pigeon peas you can easily use 2 cups of rice. I use ham (steak ham) saute it then add chopped onions, then chopped green bell pepper and red, to that I add the liquid (you can add then the seasoning sofrito if not available use Goya seasoning with saffron, chopped cilantro and the garlic as your recipe states), When liquid boils, add pigeon peas, move once, lower to med high until it starts appearing holes or vents on the rice surface, then when water has evaporated turn once with cooking fork, cover and lower to low until done.
Note: Never turn rice much as you will end with "wet" "sticky" like rice.

[Joyce]

Vanessa,I just want to say that you just posted one of the most complete and helpful posts that I have ever read...I am printing this out to insert with my recipe! On another note, can the Goya seasoning with Annato be used for color on the Ecuadorian potato cakes and the other recipes instead making the Annato oil??

[Gail]

Although I'm not going to presume to take the place of our resident Goya expert http://www.cookinglight.com/bbs/wink.gif, just thought I'd throw in my two cents here. My customary rice which accompanies Mexican entrees utilizes annatto oil in which I sauté a bit of onion, garlic and the rice before boiling. This evening, I decided to toss a packet of the very seasoning you mentioned (after opening it, I might add http://www.cookinglight.com/bbs/wink.gif ) into my plain ol' white rice. Nice flavor, certainly healthier than frying, but different from the other method, at least in part because you're eliminating the frying step. I can see where you can use this seasoning in recipes which may utilize the annatto oil, however your results are going to be a bit different if the recipe involves a sauteing step. (Also, obviously, the culantro will give it a bit of a different taste as well.)

Those seasoning packets are good stuff! Highly recommended.

PS Hi, Jennipher! Glad you got home safely.

[aggie94]

Vanessa,

Your arroz con gandules sounds a lot like the one I make (recipe courtesy of DH's mom), but unfortunately, I don't get to make it often. I have searched my city high and low for gandules, to NO avail. I have to rely on DH's mom to send it, and she's not all that reliable. http://www.cookinglight.com/bbs/wink.gif I can't even describe how frustrating it is to not be able to find an ingredient.

[Joyce]

Gail, how do you think it would be if you added the Goya annato seasoning to the oil and then saute instead of using annato oil??

[Vanessa]

Hi guys!
Joyce thanks for your kind words.Let me add there are two (2) Sason Goya products. One is Sazon Goya con culantro y achiote (translates to seasoning with cilantro and annato) The other is Sason Goya con azafran which is seasoning with saffron.The one having cilantro and annato will impart color and a different flavor and its great on rices, beans, soups, asopaos. The one with saffron will give more coloring which will be better used with yellow rice, paellas, meat with potato stew. The saffron seasoning has salt, garlic, cumin, annato color, mexican saffron and turmeric.The culantro and achiote one has coriander, annato, salt, garlic& cumin.
I am allergic to tomatoes so I have to rely on these wonderful seasonings to add color to some dishes. I must say I don't use annato oil hardly unless its specified in a recipe. I do use sofrito my mom kindly makes, its green color relying on onions, green peppers, ajis dulces, culantro (this is more punjent than cilantro its a long leaf), garlic, oregano. My mom makes batches of it and freezes it. After sauteeing your onions, ham, peppers etc one adds 1-2 tab of this sofrito as enhancement to the dish. And it smells great too! nOw in many parts of PR people still do their annato oil which they keep near the stove for cooking and imparting flavor and color to foods. In certain dishes like PASTELES you need this annato (pasteles are like a turnover but made with grated plantains, taro etc and filled with meat and wrapped in plantain leaves).

Aggie94- I see you live in Oregon? TRy going to a special Mexican market where you might find Goya products (please make sure its green pigeon peas). While I was in Oregon 2 yrs ago in the supermarket I found lots of "goodies". You might try talking to the manager and see if he can supply you with Goya products. If not try calling your nearest Goya which would be in CA Goya of California at 629-961-6161 ask to speak to customer service and maybe you can order directly. I did this with my coffee, when I could not find my favorite one in USA.
Enjoy making arroz con gandules. You can make it as asopao too (risotto like) with pork chunks...Mmmmmm http://www.cookinglight.com/bbs/smile.gif

[aggie94]

Vanessa,

I've sent DH to all the Mexican markets in town but he hasn't found them. I've seen lots of other Goya products, including the Sazon Goya, but I just can't find the gandules. Thanks for giving me the customer service number -- if DH's mom doesn't send me some cans soon, I'll give them a call and see if I can order directly. I'll also talk to my local grocery store and see if they'll order them for me. It just sucks to think one day, "Hey, I'd love to have rice and beans for dinner tonight" but not have any pigeon peas to make it.

[makedah]

Can someone describe the taste of pigeon peas for me?

[aggie94]

They remind me a little of lentils. Anyone else have a good description of what they taste like?

[Gail]

I'd say lentilish is a fair assessment...

Joyce,

I'm not exactly sure what we're going for here. Are we talking about the Puerto Rican dishes utilizing annatto oil or were you speaking of something else?

Forgive me, part of my brain is still in Birmingham, I think...

[Joyce]

Gail, I was thinking of the Ecuadorian potato patties etc. I guess I'm being lazy, but I don't want to go to the bother of making the Annato oil, and though maybe I could just use oil and dump some seasoning in!!

[SoCal]

Or maybe you are in Birmingham GailMaelynn??!!

[Gail]

Originally posted by Joyce:
Gail, I was thinking of the Ecuadorian potato patties etc. I guess I'm being lazy, but I don't want to go to the bother of making the Annato oil, and though maybe I could just use oil and dump some seasoning in!!

...but the Ecuadoran potato patties don't call for annatto oil, do they? Dunno if they even use annatto in Ecuador. No, I wouldn't use it for that recipe. For other things, such as the recipes Vanessa mentioned, or Gusto's asopaos, I'd be more inclined to add the Sazón Goya after sautéing whatever it is in the oil, rather than dumping the Sazón actually into the oil. Seems to me by doing it that way, your oil and seasoning is apt to create a paste.

For the record, before you ask me too much more about this stuff, I've used exactly one packet of the Sazón Goya in my life, largely because I only recently found out it existed. Prior to that, I'd always done the annatto oil thing...

[SusieO]

I think pigeon peas taste a little like kasha. They are truly the most flavorful bean I have ever eaten.

And I will personally vouch for the existence of two separate and distinct individuals who go by the names Gail and Maelynn, respectively. http://www.cookinglight.com/bbs/tongue.gif

[Gail]

Originally posted by SusieO:
I think pigeon peas taste a little like kasha. They are truly the most flavorful bean I have ever eaten.

And I will personally vouch for the existence of two separate and distinct individuals who go by the names Gail and Maelynn, respectively. http://www.cookinglight.com/bbs/tongue.gif

Thank you, SusieO.

And for the record, SoCal, while I admit to being Neanne, that's as far out on a limb as I'm gonna go...

[Mamasue]

Vanessa,

Thank you for the education on pigeon peas and Goya products. I also agree with Joyce that this post was very helpful and informative. Now, the next time I go shopping and come across the aisle of Goya products I will have a better understanding and may pick up some seasoning along the way. You mentioned sofrito....is that a mixture of three vegetables (celery, onion and carrot) which we call the same thing in Italian? Thanks again. http://www.cookinglight.com/bbs/smile.gif

[Gail]

Hi Sue,

I'm gonna answer about the sofrito since I happen to be here right now. I think the idea is similiar in both the Italian and Caribbean dishes. Cuban sofritos are sautéed mixtures of onion, garlic and green pepper, often with ham, bacon or some other pork product, in addition to herbs and spices. I've seen variations using different peppers as well.

Gee... I didn't know Italians used sofritos, too. Live and learn!

[Mamasue]

Thank you Gail! http://www.cookinglight.com/bbs/smile.gif I think in Italian its called sofrito...now I am questioning myself. Young senior moment here! http://www.cookinglight.com/bbs/biggrin.gif I know that Emeril calls it The Trinity