Peas and beans are a staple in Caribbean cooking, and find their way in stews, rice, fritters, and soups, I enjoy making soups especially in the colder months when I need something comforting to ward off the cold. This recipe is made with green split peas however any other peas can be substituted.
1 lb dry green split peas ( soak peas overnight)
8 oz pickled beef or smoked ham hocks
1/4 cup olive oil
2 garlic cloves
1 medium onion minced
1 small green bell pepper chopped
2 large tomatoes diced
1 bay leaf
4 medium potato peeled and diced
2 green bananas peeled cut into chunks
1 teaspoon salt
1/2 teaspoon pepper
Bring 4 quarts of water to a boil in a large stock pot. Add peas and ham hocks reduce heat and simmer for 1 hr until peas are soft.
Remove ham hocks reserve, Heat the oil in a frying pan over medium heat ,add garlic, onions, bell peppers, and saute for 5 mins until soft but with no color. Remove flesh from ham hocks discard bones and cut meat in small pieces, add to frying pan along with dice tomatoes, cook for another 4 mins. Reserve
Add the ham hock mixture to the peas along with the potatoes, bananas, and bay leaf season with salt and pepper cook for another 25 mins stirring frequently
Remove soup from heat and adjust the seasoning if needed serve hot with warm Caribbean Coco Bread.