Page 131 - Whats The Vibe By Chef Bruja

Prep Time: 10 minutes Guandules co Coco

Co king Time: 30 - 35 minutes
( Pigeo peas in coco ut )

Se ving Size: 5

Inst uctio s Ing edients

• First, start by cutting your Auyama and Calabaza. ( keep in mind when cutting all your vegetables, the sizer blender • You need a blender for this recipe.

you have. If yours is quite small, then cut all your vegetables to be able to fit into your blender. ) These are rather • One can pigeon peas.

large pumpkins, so start by cutting a corner of it, large enough to make six pieces of each at least 2 - 3 inches all • 1/2 ( 4 oz ) can of coconut milk.

around. Begin to cut the smaller pieces. Start by cutting the skin off the pumpkins, cut them into 2-inch square • 4 - 6 whole garlic cloves.

pieces. ( Make sure the seeds aren’t in any of your pieces. ) Cut six pieces for each pumpkin and set them aside • 1/2 sliced green pepper.

• Get your red onion and cut the head off, then cut half of your red onion and set it aside. Don’t separate the onion • 1/2 of a small red onion.

rings. Leave as a whole. Leave your cilantro whole as well; no need to chop it up. • 1 tsp turmeric.

• Get your 4 - 6 garlic cloves and peel them if they aren’t already peeled. No need to chop these either; just peel and set • 1 tbsp green seasoning/sofrito.

aside. • 1 tbsp/cube of chicken bouillon.

• Wash and slice your green pepper and slice directly down the middle cutting it in half. Make sure no seeds are on • 1 tsp cumin.

there as well and set aside. • 1 tsp pepper.

• Begin to strain your pigeon peas, or if they are dried, you can soak them in water and a pinch of salt for at least 30 • 1 tsp oregano.

minutes. This is optional, but it does help cook the dried beans faster. • 1 tsp salt.

• Grab your small deep pot and add 1 1/2 cup of water to your pot and a pinch of salt, and three pieces of your Auyama • 2 tbsp extra virgin olive oil or any oil you have

and Calabaza. Let that come to a bubble after 5 minutes, then add your beans. Let these cook for 15 minutes exactly • One bunch of cilantro.

on low to medium heat. Now while these are cooking, you want to begin cooking your vegetables. • Six small cut pieces Auyama. ( 1/4 cup ) ( pumpkin )

• Grab a medium / large wide-set pan. Place your heat on medium and add 2 tbsp olive oil. • Six cut pieces Calabaza. ( 1/4 cup ) ( pumpkin )

• Add your garlic cloves, your bunch of cilantro, your onion, pepper, and the rest of your pieces of pumpkin. Then add

your seasonings. 1 tsp of oregano, 1 tsp of turmeric, 1 tsp of pepper, 1 tbsp of green seasoning/sofrito, and your cube

or tbsp of chicken bouillon. Mix that together with no rhyme or reason.

• Let that roast your vegetables with a lid on for 10 minutes. Flip over all your vegetables after 5 minutes.

• Add half a can / 1 cup of coconut milk to the vegetables and place your lid back on till it starts to bubble vigorously.

• When your 15 minutes are up for your beans, remove the Auyama and Calabaza and place them into your blending Tips & Tricks

cup as well as the vegetables you roasted ( with the coconut milk too ). Add 1/4 cup of the water from the beans as

well as a couple of beans from the water as well. Around five pigeon peas or more is fine. • If you prefer your beans on the thinner side, you can

• Blend for 1 - 2 minutes till everything is fully blended. When you’re done, add this to your beans and add your co- add a little bit of water, mix, and see if it's to your lik-

conut mix with all the vegetables as well. Then place a lid of your beans and let that cook for another 15 - 20 minutes ing; if not, continue to do that till it's to your liking.

till your beans are tender.

• Once the time is up, taste checks your beans for texture and taste, then let cool with the heat off for 5 minutes before • If you can't find either Auyama or Calabaza, you can

serving. use one or the other. But this is essential for this

recipe. So if you don't find Calabaza, double up on

Auyama. So instead of 6 pieces, it will be 12 pieces.

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