Serve over white rice. The big garlic cloves that pressure cook with the peas can be removed once the peas are done cooking. dried pigeon peas (guandules) water cloves of garlic Oil for frying Cilantro pepper, chopped red onion, chopped Celery, chopped (optional) salt pumpkin (calabaza), cubed vegetable bouillon adobo oregano Pick out any bad peas, then rinse the pigeon peas with water. Rub them with salt and water to remove the film, then let them soak in water until ready to use. Fry the garlic cloves in oil, then add the pigeon peas to the pot and fry them a little bit, mixing them in with the oil. Add enough water to just barely cover the peas, about 4-5 cups of water for 2 3/4 bags of peas. Cover and cook under pressure for 20 minutes. Once cool, release the pressure and open the lid. Stir the peas to make sure the flavor is mixed in well. Remove the large garlic cloves that were pressure cooked with the peas. In a separate pan, stir fry the garlic with the cilantro, pepper, red onion, and celery (if using). Add a pinch or two of salt to the garlic and mash it in a mortar and pestle (pilón). Add the pumpkin, the stir-fried vegetables, and the mashed garlic to the pot of peas. Add the vegetable bouillon, adobo (starting with 1 teaspoon and tasting before adding more), and oregano (starting with 1/4 teaspoon and tasting before adding more). Mix everything together and cook on a slow boil at medium-low heat until it thickens, about 5-10 minutes. Serve over rice and enjoy.