Chick-pea Soup
by Cuban chef
Potaje de Garbanzos Serves: 4
Notes: This hearty soup can be served as a main dish, thick with chick-peas and accented with spanish sausages.
Directions:
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Wash beans in cold water and discard imperfect ones.
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Cover with salted water at least 3 inches above beans and soak overnight.
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The next morning, drain and rinse beans thoroughly.Set beans aside.
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Place bacon, ham bone, beef, chorizos, onion, green pepper, tomato and bay leaf in a 3 to 4 quart saucepan or soup pot. Cover with water 2 inches above ingredients. Bring to a rapid boil; skim several times.Lower heat to moderate, cover, and place saffron on the cover to toast.
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Cook about 30 minutes Add beans and bring to a boil again.
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Cover and reduce heat to moderate; cook another 30 minutes.
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Crumble toasted saffron and add. Stir gently once.
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Cover and cook another 30 minutes, or until beans are tender and not overcooked. By this time, meats should be tender.
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Remove meats to heated platter and reserve.
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Discard ham bone and remainder of onion, green pepper, tomato and bay leaf. Add potatoes to beans and correct salt seasoning.
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Cover and cook over moderate heat until potatoes are done, about 30 minutes.
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Cut beef into small portions. Slice chorizos into thin rings. Cube the cooked bacon.
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Return meats to soup kettle.
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Heat thoroughly and serve hot.
Ingredients:
•1 Pound Dried Garbanzos (Chick-peas)
•1/2 Pound Smoked Bacon
•1 Ham bone (Ham hock)
•1/2 Pound Lean Beef
•2 Chorizos (Spanish sausage)
•1 Small whole Onion
•1/2 Green Pepper
•1 Whole ripe Tomato
•1 Bay Leaf
•1 Pinch - Saffron
•3 Medium Potatoes, peeled and cubed