Pigeon Pea Soup (Sopa de Guandú)

🛒 Ingredients

• Cooked Pigeon Peas (Guandú) 100 g · 140 kcal
• Salted Pork Belly (Tocino Salado) 38 g · 112 kcal
• Yuca (Cassava), peeled and chopped 50 g · 70 kcal
• Ñame (Yam), peeled and chopped 38 g · 45 kcal
• Green Plantain, peeled and sliced 38 g · 50 kcal
• Potato, peeled and diced 38 g · 30 kcal
• White Onion, chopped 25 g · 10 kcal
• Garlic, minced 4 g · 5 kcal
• Red Bell Pepper, chopped 19 g · 5 kcal
• Fresh Cilantro, chopped 3 g · 1 kcal
• Annatto (Achiote) Oil 3 g · 27 kcal
• Ground Cumin 1 g · 0 kcal

👨‍🍳 Instructions

1. If using dried guandú, soak them overnight and then cook until tender. For fresh or frozen guandú, rinse well.
2. Dice the salted pork belly and render it in a large pot or Dutch oven over medium heat until crispy and most of the fat has rendered.
3. Remove the crispy pork pieces and set aside. Leave about 2 tablespoons of rendered fat in the pot, draining any excess.
4. Add the annatto oil, chopped onion, garlic, and bell pepper to the pot. Sauté until the vegetables soften and the onion is translucent, about 5-7 minutes.
5. Stir in the ground cumin, then add the guandú and enough water or broth to cover all ingredients. Bring to a boil.
6. Add the yuca, ñame, green plantain, and potato to the pot. Reduce heat, cover, and simmer for about 60-70 minutes, or until all root vegetables are very tender.
7. Season with salt to taste. Stir in the chopped cilantro and the reserved crispy pork belly pieces just before serving.