The Hidden Table · 2026-09-09
Pigeon peas
Pigeon peas, called guandules in the Dominican Republic, are legumes used fresh, dried or canned. Fresh peas are greener in flavor; dried peas need a longer cooking time.
Caribbean uses
Moro de guandules and guandules guisados are familiar Dominican preparations. Coconut milk is used in some versions, but it is not required in every recipe.
Preparation and storage
The quick recipe below uses already-cooked, drained peas. If starting with dried peas, follow the pack’s soaking and cooking directions until fully tender.
Recipe
Pigeon peas: simple bean pot
4 side portions
Ingredients
- 400 g Pigeon peas — already cooked and drained
- 100 g onion, finely chopped
- 150 g chopped tomato
- 200 ml water or unsalted stock
- 15 ml olive oil
Method
- Soften the onion in oil over medium-low heat for 5 minutes.
- Add tomato, cooked legumes and liquid, plus the bay leaf if using. Simmer gently for 12–15 minutes.
- Remove any whole bay leaf, taste before salting and serve hot with rice.
At the table
Their earthy flavor gives rice and coconut a savory anchor.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.