Sopón de Gandures

Sopón de Gandures Recipe - Hearty Puerto Rican Soup with Peas, Beef, Ham, and Vegetables

Region / culture: Puerto Rico | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Sopón de Gandures is a traditional dish from the Dominican Republic that is hearty, flavorful, and perfect for a comforting meal. This dish features pigeon peas, beef, ham, and a variety of vegetables and spices that come together to create a delicious and satisfying stew.

History

Sopón de Gandures has been a staple in Dominican cuisine for generations. The dish is believed to have originated in the countryside, where ingredients like pigeon peas and beef were readily available. Over time, the recipe has been passed down through families and adapted to suit different tastes and preferences.

Ingredients

Recipe default

(A)
1 lb (454 g) of fresh pigeon peas, shelled and rinsed
12 cups of water
A pinch of salt
(Alternatively, one 15 oz (425 g) can of boiled pigeon peas)
(B)
1 lb (454 g) of boneless beef for stew, cut into one-inch cubes
4 oz (113 g) of diced cooking ham, rinsed
(C)
1 tbsp of vegetable oil
1 medium onion, chopped
1 cubanel pepper, seeded and chopped
1 green bell pepper, chopped
1 medium tomato, chopped
0.33 tsp of ground garlic
0.33 cup of green olives stuffed with peppers or onions, diced
1 tbsp of capers
6 sprigs of culantro, chopped
0.5 cup of tomato sauce
(D)
1.5 cups of medium-grain white rice
1 lb (454 g) of potatoes, peeled and cut into bite-size cubes

How to prepare

If using canned, boiled peas, set them aside for later.
If using fresh pigeon peas, rinse and drain them. In a large saucepan, combine the fresh peas, beef, and eight cups of water. Bring to a simmer and cook for 30 minutes. Add the diced cooking ham (with bones), stir, and cook for 15 more minutes.
While the beef and peas are in the last few minutes of cooking, set a large, non-stick saucepan over medium-high heat and warm the vegetable oil. Add the onion, cubanel pepper, bell pepper, and tomato. Sauté for another two minutes, stirring occasionally. Add the remaining ingredients in (C) and sauté for another minute.
Add the sautéed mixture to the ingredients in the saucepan. If using canned, boiled peas, add them at this time.
Add the rice and cook for about ten minutes. Then, add the potatoes and cook for another fifteen minutes or until the potatoes and rice are cooked.

Variations

For a vegetarian version, omit the beef and ham and add extra vegetables like carrots and squash.
Add a splash of coconut milk for a creamy twist on this traditional dish.

Cooking Tips & Tricks

For a richer flavor, use fresh pigeon peas instead of canned.

- Be sure to rinse the pigeon peas thoroughly before cooking to remove any excess starch.

- Browning the beef before adding it to the stew will add depth and complexity to the dish.

- Adjust the amount of garlic and peppers to suit your taste preferences.

Serving Suggestions

Serve Sopón de Gandures hot with a side of avocado slices, fried plantains, and a sprinkle of fresh cilantro.

Cooking Techniques

Simmering the stew slowly allows the flavors to meld together and creates a rich, flavorful broth.

- Stirring the stew occasionally will help prevent sticking and ensure even cooking.

Ingredient Substitutions

If pigeon peas are not available, you can use black beans or kidney beans as a substitute.

- Substitute pork for the beef for a different flavor profile.

Make Ahead Tips

Sopón de Gandures can be made ahead of time and reheated before serving. Store the stew in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Sopón de Gandures in individual bowls garnished with a sprig of fresh culantro for a beautiful presentation.

Pairing Recommendations

Pair Sopón de Gandures with a side of white rice, fried plantains, and a crisp green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stew in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 10g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Sopón de Gandures is rich in vitamins and minerals, including Vitamin C, Vitamin A, Iron, and Potassium.

Alergens

This recipe contains meat and may not be suitable for those with allergies to beef or pork.

Summary

Sopón de Gandures is a nutritious and balanced meal that provides a good source of protein, carbohydrates, and essential vitamins and minerals.

Summary

Sopón de Gandures is a delicious and comforting stew that is perfect for a cozy meal at home. With its hearty ingredients and rich flavors, this dish is sure to become a favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl living in the small town of San Juan in Puerto Rico. My grandmother, Abuela Maria, was the one who first introduced me to the delicious dish known as Sopón de Gandures.

Abuela Maria was a wonderful cook, and she had an extensive collection of recipes that she had gathered over the years. She always said that the key to a good meal was using fresh, high-quality ingredients and cooking with love. One day, she invited me into the kitchen to help her prepare a special Sunday dinner. As we worked side by side, she began to tell me the story of how she had learned to make Sopón de Gandures.

"It all started when I was just a young girl like you," she began, her eyes sparkling with memories. "My mother, your great-grandmother, used to make this dish for us on special occasions. It was always a favorite in our family, and she would spend hours in the kitchen, carefully preparing each ingredient with love and care."

Abuela Maria went on to explain that the recipe for Sopón de Gandures had been passed down through generations in our family. It was a traditional Puerto Rican dish that featured tender green pigeon peas, savory ham, and a rich broth flavored with sofrito, a mixture of herbs and spices that added depth and complexity to the dish.

As we worked together in the kitchen, Abuela Maria showed me how to prepare each ingredient with precision and care. She taught me how to dice the onions and peppers, how to mince the garlic, and how to sauté the sofrito until it was fragrant and golden brown. She showed me how to add the pigeon peas and ham to the pot, along with a generous helping of chicken broth and a pinch of salt and pepper.

As the soup simmered on the stove, filling the kitchen with its rich, savory aroma, Abuela Maria told me the story of how she had first learned to make Sopón de Gandures. She explained that when she was a young bride, she had moved to a new town with her husband and had felt homesick for the flavors of her childhood.

"It was then that I decided to seek out the recipe for Sopón de Gandures," she said, her voice soft with nostalgia. "I asked my neighbors, my friends, and even strangers on the street if they knew how to make it. And finally, after much searching, I found an old woman who had been making the soup for years. She took me under her wing and taught me the secret to making the perfect Sopón de Gandures."

As Abuela Maria finished the story, she ladled the steaming soup into bowls and garnished it with a sprinkle of fresh cilantro. We sat down at the table together, savoring each spoonful of the warm, comforting broth and tender pigeon peas.

From that day on, Sopón de Gandures became a staple in our family's kitchen. Whenever we needed a taste of home, a reminder of our roots, we would turn to this dish, with its rich flavors and comforting warmth. And as I grew older, I began to make the soup for my own family, passing down the recipe and the memories to the next generation.

Now, as I stand in my own kitchen, preparing Sopón de Gandures for my grandchildren, I feel a deep sense of gratitude for the generations of women who came before me, who shared their knowledge and love through food. And as I take that first spoonful of the fragrant broth, I am reminded of the power of a simple recipe to connect us to our past, to nourish our bodies and our souls, and to bring us together in love and gratitude.