INGREDIENTS

INSTRUCTIONS

Drain the soaked chick peas and, in a large pot, combine them with the
water and the bay leaf. Bring up to a boil, reduce the heat and simmer
covered for about 2 1/2 hours, or until tender. Drain, reserving the
cooking water, and discard the bay leaf. There should be 3 cups of liquid,
if necessary, add some water to make up the amount. Heat a large ovenproof
casserole over low heat and cook the salt pork, turning it over
occasionally, for 4 to 5 minutes. Increase the heat to medium and add the
onion. Cook for 4 minutes, stirring occasionally. Add the yellow pepper,
garlic, and bacon and cook for about 8 minutes more, until all the
vegetables are softened. Tip the pan to the side and spoon off all but
about 2 tablespoons of the fat. Add the rice and stir for about 3 minutes,
until it is well coated with the fat and just beginning to brown. Add the
salt, pepper, sherry, the reserved 3 cups cooking liquid, and the chick
peas. Cook partially covered over medium-high heat without stirring until
most of the liquid has been absorbed and small craters appear in the top of
the rice, 20 to 25 minutes. Reduce the heat to low, stir the rice with a
fork, and cover tightly. Cook for about 10 minutes more, until the rice is
tender. Remove the salt pork and serve. This recipe yields 6 to 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6254 broadcast 05-15-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-26-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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