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| *Garbanzo Bean Soup* |
| *A Cuban Recipe* |
| Ingredients: 1 lb. Dried Garbanzo Beans 3 Cups of Water 2 14 oz cans of low-fat Chicken Broth 1/2 lb. Chorizo Sausage 1/2 cup Olive Ol 1/2 Medium Green Bell Peppers, ends & seeds removed 1 cup Onion, peeled 2 Medium Potatoes, diced in 1/2" pieces 3 Cloves Garlic, peeled, mashed, and finely minced 1 cup Celery, chopped finely 1/2 cup Tomato Paste 1/2 tsp. Tabasco Sauce 1/2 tsp. Paprika 1/2 tsp. Dry Mustard 1 tbs. Ground Cumin 2 Bay Leaves Ground Black Pepper |
| Instructions: Soak beans overnight (8 hrs. minimum) fully immersed in 2" water. Discard soaking water and rinse beans thorougly and drain. Always look for stones in the beans, which must not be eaten. In your bean cooking pot, over medium-high heat, brown the chorizo in 2 tbs. of the oil. Add and saute the onion, celery, and green peppers to the chorizo, stirring until onion is translucent. Add the tomato paste and potatoes, stir over heat approximately one minute. Add the water, chicken broth, and bay leaves to the meat mixture and bring to a rolling boil. Add the drained, soaked beans and allow the mixture to return to a boil. Reduce heat and simmer, partially covered, until the beans are nearly tender, about 2 hrs. In a small, clean bowl, mash the garlic, paprika, cumin, and dry mustard together until well blended. Over medium heat in a small saucepan, heat the remaining oil. Add the mashed and mixed ground dry spice/garlic mixture. Add 2/3 cup of the liquid from the cooking beans and the Tabasco sauce. Cook spice mixture an additional two minutes, stirring constantly until ingrediants are fully combined. Add the spice mixture into the bean pot and stir over medium heat until the mixture is combined. Simmer, partially covered, for one additional hour. Before serving puree 2 cups of the cooked beans and stir back into the pot. Remove the bay leaves. Do not puree them. Serve hot! |