Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Potaje de Garbanzos




Source of Recipe


the web


Recipe Introduction


SPANISH BEACH SOUP


List of Ingredients




1/2 pound uncooked garbanzo dried garbanzo beans (also called chickpeas)
1 ham bone
1 beef bone
2 quarts water
1 tablespoon salt
1/4 pound salt port, cut into thin strips
1 onion, finely chopped
1 Spanish sausage (chorizo), sliced in thin rounds
2 potatoes, peeled and cut in quarter
Pinch of saffron
1/2 teaspoon paprika
Salt to taste


Recipe



Wash garbanzo beans and soak overnight with 1 tablespoon salt in enough water to cover beans. Drain the salted water from the beans. Place beans in a 4-quart soup kettle; add 2 quarts of water and ham and beef bones. Cook for 45 minutes over low heat, skimming foam from the top. Fry salt pork slowly in a skillet. Add chopped onion and saut� lightly. Add to beans along with potatoes, paprika and saffron. Add salt to taste. When potatoes are tender, remove from heat and add chorizo. Serve hot in deep soup bowls. Serves 4 to 6.