Legumes
Easy
Canary Islands peas.
60 min
Legumes
Easy
Recipe of Broken peas
By
Diego Cortés
Split peas are the most comforting legume stew in Chilean cooking: dried split peas simmered with a sofrito of onion, garlic and bell pepper, beef and sausage until thick and creamy. They are served with white rice on the side and are the cheapest spoon dish of the week.
Soaking them overnight softens the legume and shortens the cooking; if you are short on time, there is a two-hour shortcut with warm water. The recipe takes ground beef, pork or chicken, chorizo instead of longaniza, and a meat-free version built on more vegetables and paprika. It is a winter lunch that serves six and tastes even better the next day.
Why you will like it
- Cheap and generous: one pot serves six with pantry ingredients.
- One pot only: sofrito, meat and peas cook together, with no tricky steps.
- Flexible: swap the longaniza for chorizo, add merkén or keep it vegetarian.
- Better the next day: it keeps three days in the fridge and freezes for up to two months.
If you enjoy legume stews, also try the stewed peas, the lentil stew or check the cooking and soaking times for legumes before you start.
Prep
20 min
Cook
50 min
Servings
6
Calories
420 kcal
Ingredients
Directions
-
1
Put the split peas in a large bowl, cover with cold water and soak overnight, about 8 hours; if you are short on time, cover them with warm water (never boiling) for 2 hours.
-
2
Drain the peas and rinse them under cold water until the water runs clear.
-
3
Heat the tablespoon of oil in a large pot over medium heat and fry the onion, garlic and bell pepper for 4 to 5 minutes, until the onion is translucent.
-
4
Add the ground beef with the paprika, oregano, basil, salt and pepper and cook for 5 minutes, breaking up the lumps, until no longer pink.
-
5
Stir in the sliced longaniza and cook for 3 more minutes, until it releases its fat and browns slightly.
-
6
Add the tomato and carrot and stir for 3 minutes, until the tomato breaks down and everything comes together.
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7
Add the drained peas and the 2 litres of hot water or stock, enough to cover them by about 4 cm, stir and bring to the boil.
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8
Lower the heat, half-cover the pot and cook for 45 to 50 minutes, stirring every 10 minutes so it does not stick, until the peas break down and the stew thickens; if it gets too thick, add hot water little by little.
-
9
For the one-pot version with rice, add 1 cup of rinsed rice when the peas are almost done and cook for 18 more minutes; if you prefer it separately, cook the rice covered in 2 cups of salted water for 18 minutes.
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10
Taste and adjust the salt and pepper, serve the peas piping hot over white rice and, if you like, sprinkle with chopped parsley.
Frequently Asked Questions
How difficult is it to prepare Broken peas?
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
How long does it take to prepare Broken peas?
The preparation time is 20 minutes and the cooking time is 50 minutes.
How many people does this recipe serve?
This recipe is designed for 6 servings.
Can I substitute some ingredients?
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
How should I store this preparation?
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
