Pigeon Peas And Coconut (Gandules Con Coco) - cooking recipe

Ingredients

2 cups cooked pigeon peas
1 tablespoon olive oil
1 small onion (cut in quarters)
1 garlic clove (minced)
1/4 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon cilantro (chopped)
1 teaspoon salt
1 chicken bouillon cube
3 cups water
2 cups coconut milk

Preparation

Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.
Add the boiled pigeon peas and cook over medium heat for 1 minute.
Add the chicken bouillon and 3 cups of water. Stir and bring to a boil over medium heat. Mash some of the pigeon peas with a potato masher.
Allow to boil until water is reduced by half - about 15 minutes.
Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.
Serve hot over white rice.