Pigeon Peas and Coconut (Gandules Con Coco)

Name: Pigeon Peas and Coconut (Gandules Con Coco)
Prep time: 10 min
Cook time: 45 min
Yield: 1
Ingredients: 2 cups cooked pigeon peas; 1 tablespoon olive oil; 1 small onion (cut in quarters); 1 garlic clove (minced); 1/4 teaspoon oregano; 1/2 teaspoon thyme; 1 teaspoon cilantro (chopped); 1 teaspoon salt; 1 chicken bouillon cube; 3 cups water; 2 cups coconut milk

Pigeon Peas and Coconut (Gandules Con Coco) was pinched from <a href="http://www.food.com/recipe/pigeon-peas-and-coconut-gandules-con-coco-504851" target="_blank">www.food.com.</a>

"Pigeon peas and coconut originated from the Samaná region of the Dominican Republic. It is a savory dish with a hint of sweetness from the coconut milk. Serve over white rice. Swiped shamelessly from the 'net for ZWT9. I personally will leave the cilantro out! You can get pigeon peas (gandules) dried, frozen or canned...."

INGREDIENTS

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2 cups cooked pigeon peas

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1 tablespoon olive oil

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1 small onion (cut in quarters)

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1 garlic clove (minced)

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1/4 teaspoon oregano

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1/2 teaspoon thyme

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1 teaspoon cilantro (chopped)

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1 teaspoon salt

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1 chicken bouillon cube

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3 cups water

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2 cups coconut milk

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