Recipe
Split Pea Stew
Cuban split pea stew blended with chorizo and smoked pork ribs, sautéed in butter. Thick, flavorful, and perfect with white rice.
- Preparation10 min
- Cooking35 min
- Total time45 min
- Servings4 servings
- DifficultyEasy
Split peas are legumes consumed extensively in Cuba. They are also known as peas, garden peas or petit pois, and have been cultivated for thousands of years in Asia and Europe. Even Gregor Mendel used them in his famous genetics studies.
They have a thousand uses in the kitchen, but almost no one in the world eats them like we do: in a thick stew, blended and well-seasoned with chorizo and smoked ribs.
Ingredients
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Method
- Soften the split peas with water only, in a pressure cooker or in a pot, as you prefer.
- When they are soft, blend them, strain them and set them aside.
- In a pot, heat the butter and, before it browns, add the onion.
- Add the peppers, garlic, and salt and pepper to your taste.
- Incorporate the smoked pork ribs and the sliced chorizo. Stir well and let cook over medium heat.
- Add the blended split peas, mix well, cover and cook for 5 minutes. Enjoy!
Original video
In Spanish
