Peruvian-style split peas with ham
Split peas (“arvejitas partidas”) are fairly common legumes in the Peruvian diet. Enjoy these Peruvian-style split peas with ham with garlicky rice and a fried egg for a hearty meal.
Servings 5
Ingredients
Split peas
- 2 cups split peas
- 200 g ham off the bone or bacon cut in batons
- 1 tbsp extra virgin olive oil
- 1 medium red onion finely chopped
- 2 garlic cloves minced
- 1 tbsp ají panca see substitutions above
- 4 cups water
- 1 tsp salt
- freshly ground black pepper
Rice
- 1.5 cups white rice
- 3 3/4 cups water
- 1 garlic clove
- 1 tsp extra virgin olive oil
- 1/4 tsp salt
To serve
- 5 eggs
- green salad
- optional: salsa criolla
Instructions
- Rinse and drain the split peas.
- Heat oil for the peas in a pot at low-medium heat. Add ham or bacon, cook until browned and reserve, draining oil.
- Add onion, cook for about 10 minutes. Add garlic and ají panca, cook for another 5 minutes. Add peas, water, salt and pepper. Bring to a boil and simmer until fully cooked (about 35 minutes).
- While the peas are cooking, heat oil for the rice in a pot at low heat. Add garlic and cook until lightly browned. Add rice, stir to coat. Add water and salt, bring to a boil. Reduce heat to a minimum and simmer until water is fully absorbed.
- When peas and rice are almost ready, fry eggs and season with salt and pepper.
- When peas are ready, add ham or bacon and mix well. Adjust seasoning.
- Serve split peas with rice, a fried egg, some salad and salsa criolla.