| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Cuban |
Pork & ham, Rice, Vegetables |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Dried chick-peas |
|
|
(rinsed in cold water, |
|
|
Picked over, and |
|
|
Left in water to cover |
|
|
Overnight, or |
| 4 |
c |
Canned, drained |
| 2 |
qt |
Water |
| 1 |
|
Bay leaf |
| 4 |
oz |
Salt pork — rind removed |
| 1 |
lg |
Onion — finely chopped |
| 2 |
|
Cloves garlic — finely |
|
|
Chopped |
| 1 |
lg |
Green bell pepper — finely |
|
|
Chopped |
| 1/4 |
lb |
Smoked slab bacon — rind |
|
|
Removed |
|
|
And finely diced |
| 1 |
c |
Canned tomatoes — drained |
|
|
And chopped |
| 1 |
|
Chorizo link — diced |
|
|
(or other spicy sausage) |
|
|
Fresh ground black pepper — |
|
|
To taste |
| 1/4 |
c |
Dry sherry |
| 2 |
c |
Long-grain rice |
INSTRUCTIONS
If using dried chick-peas, place the soaked peas in a large stock pot with
the water and bay leaf and simmer, covered, over low heat 2 1/2 hours, or
until tender. Drain, reserve the cooking liquied, and discard the bay
leaf. There should be 3 cups of liquid; if necessary, add some water to
make that amount. If using cooked or canned chick-peas, use 4 cups water
in place of the reserved cooking liquid. In a large, heavy casserole, cook
the salt pork, stirring over low heat 4 to 5 minutes. Add the onion,
garlic, bell pepper, chorizo, and bacon, and cook over low heat until the
onions are tender, 8 to 10 minutes. Add the tomatoes, salt, pepper, sherry,
rice, reserved cooking liquied, and chick-peas, and stir to blend. Cook
over medium-high heat until most of the liquied has been absorbed and small
craters appear over the top of the rice, 10 to 25 minutes. Reduce the heat
to low, stir the rice with a fork, cover, and cook until the rice is
tender, 10 to 15 minutes. Remove the salt pork and serve.
Recipe By : "Memories of a Cuban Kitchen" by Mary Urruria
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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