MY CHORIZO PIGEON PEAS STEWP or (ASOPAO DE GANDULES CON CHORIZO)

​“Asopao” (or stewp; my vision of soup meets stew) is such a typical dish of the island, especially if the weather is cold, smile. (Yeah right, 65 degrees will have you running desperate for a blankie!) You can make it with chicken or pork or any protein you wish to eat at the time. Bottom line, is so yummy and comforting.
 
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $10.41 or $5.21 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 2+
 
Ingredients
1 (15 oz.) can of green pigeon peas, drained and rinsed ($1.35)
2 pk. (3 ½ oz. ea.) of Spanish chorizos cut in slices ($5.96) **
1 tbsp. olive oil (.40)
1 ½ c. Beef stock (adjust stock amount for thickness if you wish) ($1.15)
1 large onion (.40)
4 garlic cloves, chopped (.25)
1 tsp. Adobo (or to taste, since the stock and chorizo have salt already) (.15)
½ c. chopped cilantro (.25)
1 c. cooked rice (cooked rice helps to make it a quick meal) (.50)
 
Directions
In a med. size saucepan, over med. heat add 1 tbsp. olive oil and sauté the Spanish chorizos, onion and garlic until golden brown. Remove the chorizos set aside.
Add the green pigeon peas, (that you drained and rinsed), stir.
Add the beef stock, Adobo, cilantro and cooked rice.
Cook for about 5 minutes until it thickens a bit.
Just before serving, add the cooked chorizos and serve immediately.
You can accompany this delicious stewp with a generous slice of avocado.
 
Done!
 
** You can find Chorizos in the Spanish area of grocery stores and at Walmart)