Preparation Time
60 minutes
Note
Peas, or dried peas as they are known in other regions, belong to the legume family. They are rich in protein, fiber, and vitamin B. Their history is closely linked with periods of famine in various nations, perhaps due to their nutritional properties, their ability to be cultivated almost year-round, or because they are among the foods that preserve best in a dry state. In Cuba, we cook them in a pressure cooker, and they usually require quite a long cooking time. However, outside of the Island, you can find very tender varieties that you need to be careful with to avoid overcooking them, as they can fall apart. Despite the fact that peas evoke memories of difficult times, they remain one of the favorite dishes for many Cubans, especially when prepared "with all the trimmings." Check out our recipe, and if you make it at home, don't forget to share a photo on our social media.
Ingredients
- 500 gramos de peas
- 7 cups of water
- 2 chorizos cut into medium pieces
- 100 grams of bacon diced
- 1 ham bone or a pork knuckle
- 1 onion
- 5 cloves of garlic
- 3 tablespoons of ketchup
- 1 bay leaf
- 2 potatoes
- 1 piece of pumpkin
- 3 tablespoons of oil (preferably extra virgin olive oil)
- 1 teaspoon of paprika
- ½ teaspoon of ground cumin
- Salt and pepper to taste
Instructions
For this recipe, the first thing to consider is what type of peas you will be using, as that will determine whether or not you need to soak them. If you buy peas with skin, for example, you should soak them for at least two hours beforehand. If, on the other hand, you buy peeled peas, this process is not necessary, as they soften very quickly.
Place them in the pressure cooker with 7 cups of water. Allow them to come to a boil and skim off any foam that forms on the surface with a ladle.
Add the bay leaf, the pork knuckle, the bacon, and the chorizo. Cover the pot and apply pressure over medium heat for 20 minutes.
While the peas are softening, peel and cut the pumpkin and potatoes into cubes. Try to keep the pieces a similar size so they soften at the same time.
In the pan, prepare a sofrito with the oil, crushed garlic, cumin, paprika, chili, and chopped onion. When the onion becomes translucent, add the tomato, mix well, and remove from heat.
Check that the peas are soft and have enough broth. Add the sautéed mixture and the chopped root vegetables. At this point, depending on the consistency of the peas, you should decide whether to apply pressure cooking for another 10 to 15 minutes or simply let it simmer uncovered until the vegetables are cooked through and all the ingredients absorb the flavor of the sauté.
If the peas are soft, stir the bottom frequently to prevent them from sticking. It should have soft grains and a thickened stew.
Enjoy your meal!!
Servings
4