Gandules and Black Bean Rice Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A hearty and nutritious stew featuring fluffy rice simmered with pigeon peas (gandules), black beans, and aromatic vegetables, creating a satisfying and flavorful dish rooted in Puerto Rican tradition. This puerto rican-inspired vegetarian (vegetarian) ready in about 65 minutes pairs dried (soaked overnight) pigeon peas, (15 oz), drained and rinsed black beans, long-grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.7 (15 ratings) Prep: 20 min Cook: 45 min Serves 6 Puerto Rican cuisine 380 cal/serving

Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 cup dried (soaked overnight) pigeon peas
1 can (15 oz), drained and rinsed black beans
1 cup long-grain white rice
2 tbsp olive oil
1 large, diced yellow onion
1 medium, diced red bell pepper
2 cloves, minced garlic
1, seeded and minced (optional) jalapeño pepper
1 tsp ground cumin
1/2 tsp dried oregano
2 cups vegetable broth
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Drain and rinse soaked pigeon peas, then place in a medium pot with 3 cups water; bring to a boil, reduce heat, cover, and simmer for 45 minutes until tender, then drain and set aside.
Step 2: In a large pot, heat olive oil over medium heat, add diced onion and bell pepper, and sauté for 5 minutes until softened.
Step 3: Add minced garlic and jalapeño (if using), cooking for 1 minute until fragrant, then stir in ground cumin and dried oregano.
Step 4: Add rice, drained pigeon peas, black beans, and vegetable broth, stirring to combine.
Step 5: Bring to a simmer, cover, and cook on low heat for 20-25 minutes until rice is tender and liquid is absorbed, stirring occasionally to prevent sticking.
Step 6: Season with salt and black pepper, then let stew rest covered for 5 minutes before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Gandules and Black Bean Rice Stew take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Gandules and Black Bean Rice Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long-grain white rice from drying out.

Can I substitute ingredients in Gandules and Black Bean Rice Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gandules and Black Bean Rice Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Gandules and Black Bean Rice Stew vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.