Cuban recipe

Meatless Cuban Split Peas with Squash and Sofrito

Name: Meatless Cuban Split Peas with Squash and Sofrito
Prep time: 15 min
Cook time: 65 min
Total time: 90 min
Ingredients: 300 g dried split peas (about 10½ oz), green or yellow; 350 g squash, peeled and seeded (about 12 oz), cut into 2 cm cubes; 1.25 liters unsalted vegetable broth (about 5¼ cups); Up to 250 ml additional hot water (about 1 cup), to adjust the texture; 1 bay leaf; 2 tablespoons olive or vegetable oil (30 ml); 1 medium onion, about 150 g, finely chopped; ½ large green bell pepper, about 100 g, finely chopped; 4 garlic cloves, chopped or crushed; ½ teaspoon ground cumin; ½ teaspoon dried oregano; ¼ teaspoon ground black pepper; ½ teaspoon salt, or to taste depending on the broth; 1 teaspoon white wine vinegar (5 ml), optional

Split pea stew with squash, garlic, onion and bell pepper. A meatless Cuban version without butter, creamy without blending and made without soaking.

CiberCubaNovember 15, 2026

AI-generated image.CiberCuba

Preparation15 min
Cooking1 h 5 min
Total time1 h 30 min
Servings4 generous servings of stew
DifficultyEasy

These Cuban split peas turn out thick and flavorful with squash, a sofrito of onion, bell pepper and garlic, and a touch of cumin. The peas break down as they cook, creating a creamy broth, while the diced squash retains some of its shape.

This is a plant-based version of split pea stew, made without pork, cured meats or butter. It uses dried split peas, which need no soaking, and vegetable broth to keep the recipe entirely plant-based.

Method

Cook the split peas

Spread out the split peas and remove any small stones or damaged peas. Rinse them in a colander under cold water and drain. As dried split peas, they do not need soaking.
Put the split peas in a heavy-bottomed 3–4 liter pot with the vegetable broth and bay leaf. Bring to a boil, skim off any foam that rises to the surface and lower the heat to maintain a gentle simmer.
Cook with the lid slightly ajar for about 35–40 minutes. Stir occasionally, running the spoon along the bottom to prevent sticking. The peas should begin to break down and become almost tender. If they are still firm, cook them longer; if the liquid is low, add a little of the reserved hot water.

Sofrito and finishing

While the split peas cook, peel the squash and cut it into cubes of about 2 cm. Chop the onion and bell pepper, and crush or chop the garlic.
Heat the oil in a skillet over medium heat. Sauté the onion and bell pepper for 7–8 minutes, stirring, until soft and the onion is translucent. Add the garlic and cook for 1 minute. Add the cumin, oregano and pepper, stir for a few seconds and remove from the heat.
When the split peas are almost tender, add the sofrito and squash to the pot. Start by adding ¼ teaspoon of salt. Stir and simmer for 15–20 minutes, stirring more frequently as it thickens, until the peas are completely tender and the squash can be easily pierced with a fork.
Stir so that some of the split peas break down and thicken the broth. Do not blend or strain: some cubes of squash should remain. Cook uncovered for a few minutes if it is too thin; if it is too thick, add hot water in small amounts. Aim for a creamy texture that still flows when served.
Taste and add the remaining salt only if needed. Stir in the vinegar if desired, remove the bay leaf and turn off the heat. Let rest for 10 minutes, keeping in mind that it will continue to thicken. Serve hot, on its own or with white rice.

Tips and variations

Which peas to buy. Look for dried split peas, green or yellow; in the United States they are usually labeled “split peas.” They are not frozen green peas or whole dried peas. No soaking is needed for this recipe. Yellow split peas will produce a stew of a different color.

Stew texture. There is no need to blend or strain. As you stir during cooking, the peas break down and thicken the liquid. The squash is added later to preserve some pieces. If the peas are still hard, give them more time before adding the squash.

Vegetable broth. Use an unsalted or low-sodium broth and check that its ingredients are plant-based. You can also use water and adjust the seasoning at the end. Do not add chicken or ham bouillon cubes or butter if you want to keep the recipe vegan.

Timing. The estimated total of 90 minutes includes 15 minutes of preparation, about 65 minutes of cooking and 10 minutes of resting. Older peas may take longer to soften. The sofrito is prepared while they cook.

The next day. The stew thickens considerably when cold. Refrigerate leftovers in shallow containers within 2 hours and eat them within 3–4 days. Reheat, stirring and adding water gradually, until the entire preparation reaches 74 °C (165 °F).