Glenn: This recipe comes from Galicia by way of Cuba. It uses garbanzo beans and is a nice twist on some of the more classic preparations.
Jorge: Long and slow cooking tenderizes the beans and makes the flavors meld together to create a hearty soup.
A wonderful take on Spanish bean soup.
INGREDIENTS:
4 slices smoked bacon, choppedSauté bacon together with onion and green pepper. Sauté briefly, add garlic and cook for one additional minute. Blot up excess grease with a paper towel.
Place onion/green pepper/garlic mixture in a large pot with cooked ham, bay leaf, cumin, salt Bijol powder and chicken broth. Bring to boil. Cover, reduce heat, and cook for 30 minutes.
Add beans to pot and continue cooking, covered, until garbanzos are tender – approximately 1 to 1 1/2 hours. Stir occasionally and add chicken broth as needed.
Remove bay leaf. Add potatoes and chorizos and cover. Cook until potatoes are done, 30 to 40 minutes.
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