Pea puree with smoked meat

Soak the peas overnight. The next day, drain them and put them to boil in a pot with 700 ml of water and one teaspoon of salt. Once softened, drain and return to the pot.

Peel and press the garlic. Cut half of the onion into rings, the other half finely. Cut the bacon into 0.5 cm cubes.

In a pan over medium heat, melt 1 tablespoon of lard and sauté the onion rings until golden, stirring frequently. Once the onion starts to brown, add the diced bacon and sauté until the onion is completely golden. Remove the onion and bacon and set aside.