Chicharos!

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1 lb dry split peas

1 crock pot

1 tsp cumin

1 tbsp salt

1 tsp cayenne pepper

3 cups chopped kale

1 packet goya ham seasoning

2 cloves of garlic

½ large onion diced

1 tbsp olive oil

Place split peas in the crock pot over night on low heat. The next day the liquid will be thicker and starchier. An hour before eating make the sofrito. In a sautee pan add olive oil to coat the pan. Add onion, garlic, goya packet, cumin, salt and cayenne. Sautee for 10 minutes on medium heat until onions are soft. Then add this sofrito to the split peas. Let it cook for another 30-40 minutes and serve.