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Ingredients
- 1 pound dried split peas
- 2 cups chopped white onion
- 2 cups chopped green pepper
- 1 cup olive oil for sauteing
- 5 cloves garlic, minced
- 3 tablespoons white flour
- l leftover ham bone with plenty of
- meat attached
- 41/2 cups water
- 41/2 cups chicken broth
- 1 cup white wine
- 2 teaspoons ground cumin
- 1/4 cup butter
Preparation
Step 1
1. Wash split peas in water, being careful to remove any grit or bad peas.
2. Saute the onion and green pepper with a little olive oil in a saute pan. Add garlic and flour and saute for another 1 to 2 minutes, stirring constantly.
3. Place the ham bone in an 8-quart stockpot. Add peas,onion/pepper/garlic mixture, water, chicken broth and wine. Bring to a boil,reduce heat to low, and simmer until the peas are very tender and the ham isstarting to fall off the bone—approximately 2 hours. Remove the ham bone,trim all usable meat from the bone, cut into small bite-size chunks, and set aside. Discard bone, excess fat, and gristle.
4. Add butter and cumin and simmer for 15 minutes longer.