• 1 lb peas or lentils
  • 1 medium sized onion
  • 2 garlic cloves
  • 4 oz tomato sauce (half a can)
  • A pinch of cumin
  • 2 potatoes diced
  • 1/4 cup olive oil
  • A piece of yellow squash (Calabaza cubana)
  • 1 Spanish chorizo in pieces
  • A piece of cooking ham diced
  • A pinch of black pepper


Start the sofrito in the pressure cooker, heat the oil and add the onion, garlic, tomato, cumin and the ham. Lastly, add the chorizo. Cook for 10 or 15 mins and then add water to the pot up to the half point. Now add the potatoes, the squash and salt the water. Cover the pot and pressurize for 20 mins. If you’re cooking lentils, it’s done. If you’re cooking peas, add a table spoon of vinegar, absolutely necessary.