| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Soup |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Garbanzo beans |
| 3 |
tb |
Olive oil |
| 1/4 |
lb |
Bacon; diced |
| 2 |
|
Onions; diced (about 1-1/2 cups) |
| 1 |
lb |
Pork; cut into 3/4-inch cubes |
| 1 |
tb |
Paprika |
| 1 |
|
Whole garlic head |
|
|
Water |
| 2 |
|
Chorizos or other spicy dried sausage (about 1/2 pound); sliced |
| 1 |
|
Morcilla or blood sausage; sliced; optional |
| 1/2 |
lb |
Potatoes; peeled and diced |
| 1 |
|
Green pepper; seeded and chopped |
|
|
Salt |
INSTRUCTIONS
Soak garbanzo beans overnight in water to cover Next day, drain and set
aside.
Heat oil over medium heat in heavy pan. Add bacon. onions, pork and
paprika Cook, stirring, 10 minutes. Add garbanzo beans, garlic head and
enough water to cover. Increase heat to high and bring to boil. Reduce to
low. Cover and simmer 1 hour.
When beans are soft but not tender, add chorizos and continue to cook 1
hour longer. Add Morcilla, potatoes, green pepper and salt to taste. Cook
another 20 minutes.
Remove garlic head and serve cocido in soup bowls with crusty bread.
Accompany with sliced tmatoes dressed with olive oil and sherry vinegar.
Makes 8 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
SOAK BEANS OVERNIGHT
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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