| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 10 |
oz |
Dried garbanzos (1-1/2 cups) |
| 1 |
|
Stalk celery; cut crosswise in quarters |
| 1 |
|
Onion; cut in quarters |
| 1 |
|
Carrot; cut in quarters |
| 1 |
|
Bay leaf |
| 1 |
|
Sprig fresh thyme -or- |
| 1/2 |
ts |
Dried leaf thyme |
| 5 |
|
Sprigs parsley |
| 1/4 |
lb |
Ham end -or- |
| 1 |
|
Pork bone -or- |
| 3 |
sl |
Bacon |
|
|
Salt to taste |
INSTRUCTIONS
Sort & rinse beans, then place in a large pot, add enough water to cover by
2 inches & soak 8 to 10 hours. Drain & rinse. Tie vegetables, bay leaf,
thyme & parsley in a cheesecoth bag. (If you don't have any cheesecloth,
just add vegetables & herbs 'loose'). Place bag in large pot with beans,
ham end, pork bone or bacon & enough water to cover. Bring to a boil,
reduce heat, cover & simmer 1 hour, skimming occasionally. Add salt &
continue cooking about 30 minutes longer or until beans are just tender.
Drain garbanzos & discard cheesecloth bag & ham. Adjust seasonings. Makes 4
cups.
TIME INCLUDES 8-10 HOURS SOAKING
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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