Stewed Green Peas With Sausage

• 1 pound dried whole green peas
• 1 teaspoon salt
• 1/2 cup olive oil
• 3 chorizo sausages, sliced into 1/4-inch rounds
• 2 tablespoons sofrito (see recipe)
• 1/4 cup tomato sauce
• 1 teaspoon dried oregano
• 1/2 pound peeled and seeded pumpkin, cut into bite-size pieces

1. Soak peas overnight in a bowl with water to cover.
2. Drain and rinse under cold running water.
3. Place in heavy kettle or Dutch oven with 3 cups fresh water and salt.
4. Boil, covered, over moderate-high heat for 20 minutes.
5. Meanwhile, heat olive oil in a skillet.
6. Add sausages and stir-fry over moderate heat for 5 minutes.
7. Add sofrito, tomato sauce and oregano.
8. Saute another 5 minutes.
9. Add to green peas.
10. Add pumpkin to green peas.
11. Stir, cover and cook for 20 minutes or until sauce has thickened.
12. Serve with ric

green peas, salt, olive oil, chorizo sausages, sofrito, tomato sauce, oregano, pumpkin

Taken from cooking.nytimes.com/recipes/4572 (may not work)