STEWED SPLIT PEAS WITH PIGTAIL

Ingredients

3 cups yellow split peas

3 tbsps vegetable oil

2 whole cloves garlic, peeled

2- 3 pieces salted pigtail

1½ cups diced pumpkin

1 large onion, chopped

3 cloves garlic, chopped

3 pimentos peppers, chopped

2 – 3 chicken bouillon cubes

5 – 6 cups water

Leaves from 3 sprigs small thyme

3 blades chives, chopped

2 tbsps chopped celery

4 blades shadon beni, chopped

1/2 tsp salt

1 tsp black pepper

Directions

1. Soak the split peas in water for 2 hours or overnight and drain.
2. Heat oil in large pot. Add the 2 whole cloves garlic and let burn in the oil. Remove the garlic.
3. Add the pigtail to the oil and let cook in the oil for a few minutes. Add the pumpkin, peppers, onion, garlic and thyme and stir. Add the peas.
4. Add the water and bouillon cubes and let come to a boil. Add salt, black pepper, celery, shadon beni and chives. While the peas are cooking and they start to soften, swizzle with a swizzle stick or whisk intermittently. Cook for approximately half hour to 45 minutes or until the peas are tender.
5. Taste and adjust seasonings. Let simmer for a few more minutes and then serve.

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