Hurricanes are a common occurrence in Puerto Rico, but between 1928 and 1932, the island was devastated by two major storms that affected its agriculture. Because of these events, many plantation workers relocated to Hawaii, where the sugar fields were booming. Since then, Puerto Rican food and culture have become immersed in Hawaiian customs. One particular dish, arroz con gandule, is now a local favorite served with various other foods. Here is a guide to these savory beans.

What Are Gandules?

Also known as pigeon peas and guandu, gandules are small roundish green, black, or striped beans with a nutty flavor. They likely originated in India around 3,500 years ago but eventually made their way to Africa and the Spanish Caribbean. 

In Puerto Rican food, they are commonly served over rice in a dish known as arroz con gandules, known as gandule rice in Hawaii. You can often find the beans regularly used in stews, soups, or salads. They are also dried and ground into flour to make flatbread, pie crusts, and cookies.

What Is In Gandule Rice?

This flavorful reddish dish consists of white rice flavored with green gandules, pork tenderloin, broth, tomato sauce, onion, garlic, bell peppers, and olives. Puerto Rican spices like sazon and achiote are also necessary to give the meal that extra spicy kick. While you can eat gandule rice on its own, it makes a tasty addition to pasteles or pastele stew.

If you're craving gandule rice or want to try it for the first time, visit Milo's Pastele Stop in Honolulu, HI. This family-owned mobile restaurant serves traditional Puerto Rican comfort foods with a twist. They partner with local farmers to provide the freshest ingredients, and each plate comes with a scoop of gandule rice and bacala salad. Follow them on Instagram to see where they'll be next, or call (808) 589-9594 to learn more about their menu.