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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Spanish Bean Soup Recipe

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This recipe for Spanish Bean Soup is from Moffitt Cancer Center United Way Cookbook 2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One ham bone with meat
1 16 oz. bag garbanzo beans (chick-peas)
1 medium onion, chopped
1 green pepper, chopped
8 oz chorizo or pepperoni if unavailable, chopped
1/2 tsp. oregano
2 bay leaves
2 garlic cloves
salt and pepper to taste
3 cups diced potatoes
6 or more threads of saffron--the more the better!
Directions:
Directions:
Soak beans overnight in enough water to cover. Drain.
In large crock pot place ham bone, beans, onion, pepper, chorizo (or pepperoni), oregano, bay leaves, garlic, salt and pepper with water about 3" above the ingredients. Cook on low for at least 8 hours. You may need to add more water. You want the meat falling off the bone.
Remove the ham bone and allow to cool enough to handle. Pick all the meat that is left on the bone off and return to the stock.
Add potatoes and saffron. Add more water if necessary to cover potatoes and to have a little extra broth.
Cook on low for another 4-8 hours.
I tend to make a day ahead and refrigerate it and reheat it the next day. The flavor penetrates the broth

 

 

 

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