Potage cubain aux pois cassés

Put the rinsed split peas, water, ham hock and bay leaves in a large heavy pot. Bring to a boil, skim off any grey foam that rises, then lower the heat and simmer uncovered.

• 450 g split peas
• 2 litres water
• 1 ham hock
• 2 bay leaves

✅ C'est prêt quand : the peas are soft and starting to break apart, and the broth looks pale and thick

While the peas cook, heat the olive oil in a skillet over medium heat. Add the onion and bell pepper and cook, stirring, until soft and translucent, then add the garlic, cumin and oregano and cook for 1 minute more. Stir in the tomato sauce and wine and let it bubble until it deepens in color and smells toasted, not raw.

• 2 tbsp olive oil
• 1 medium onion
• 1 bell pepper
• 4 cloves garlic
• 1 tsp ground cumin
• 1 tsp dried oregano
• 120 ml tomato sauce
• 60 ml dry white wine

✅ C'est prêt quand : the sofrito turns a deep brick-red and smells sweet and toasted, not sharp