Ingredients

The following ingredients have 4 Servings
  • 16 ounces green or yellow dried split peas (rinsed )
  • 8 cups water (or m)
  • 1/2 onion (finely diced)
  • 4 garlic cloves (finely minced)
  • 1 bay leaf
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1/4 cup sofrito
  • 1 potato (cubed)
  • 1 cup butternut squash (cubed)
  • 1/2 lb chorizo (chopped into bite-sized pieces )
  • 1/2 lb smoked ham (chopped into bite-sized pieces )
  • 1/2 tbsp dry white wine (or vinegar )
  • oil
  • salt and pepper to taste (season generously)

Instruction

  • Arrange the dried beans on a baking sheet and sort through them. Make sure to discard any stones or broken beans. Rinse them and set them aside.
  • Add oil to a large pot along with the onions, chorizo, and ham. Cook for 3-4 minutes over medium-high heat while stirring frequently.
  • Stir in the fresh garlic and sofrito and cook for 30 seconds. Stir in the garlic powder, cumin, oregano, and bay leaf. Cook for 10 seconds.
  • Add the split peas, water, and dry white wine. Let it come to a boil, once it comes to a boil, reduce the heat to medium-low and cook for one hour uncovered while stirring occasionally.
  • After one hour, add the potatoes and butternut squash, cover, and cook for 25 minutes or until the potatoes and squash are tender. Add more water if needed.
  • Season generously with salt and pepper and enjoy!