Saturday, September 15, 2007

Spanish Bean Soup

Original recipe (Mom's revised recipe follows)
¼ lb. Dried garbanzos
1 Chorizo (Spanish sausage)
4 oz. Wh. bacon
1 onion, diced
1 ½ qts. Water
1 ham bone
1 beef bone
½ lb. Potatoes
2 oz. Lard
1 pinch saffron
1 Tbl. Salt

Soak garbanzos overnight with 1 tsp. Salt in sufficient water to cover beans. Before cooking, drain salted water from beans and put garbanzos, beef bone and ham bone in 1 ½ qts. Water. Cook 45 minutes over slow fire. Fry bacon (salt pork) and finely chopped onion, then place in pot, adding potatoes, saffron and salt. When potatoes are done, remove from fire, add chorizo sliced thin. Serves four.

Note: this recipe can be increased by just adding another potatoe or a little more ham. I taste a lot when I am cooking to make sure the flavor is right, so you may want more beef broth to enrich the flavor.

SPANISH BEAN SOUP - (Barbara Bratton’s revised recipe)

In order to make this recipe quicker to prepare, just as flavorful or more so, and to avoid those dried garbanzos which refuse to soften, I made the following


3 slices regular bacon
2 or 3 cans chicken stock
Pinch Saffron
1 large onion, diced
1 can beef broth
l ½ oz. Chorizo
l clove garlic, minced
½ slice of center cut ham in large dice or leftover ham
6 Potatoes, in chunks
2 can garbanzo beans, rinsed and drained

In a large dutch oven:
Chop bacon and saute in a little olive to prevent sticking. When crisp, remove from pan, drain on paper towels and use to sprinkle in bowls of soup or save for a salad. Add diced onion and garlic to pot and cook on medium heat until transparent. Add chicken and beef stock, potatoes, ham and saffron and garbanzos. Add salt if needed, but not too much because the stock and ham both are salty and more can be added later if needed. Cook until potatoes are almost done before adding chorizo..

Remove casing from chorizo sausage. I make a shallow cut down the side and use a paring knife to peel casing away. Slice rather thin and add to soup pot for the last 10 minutes or so of cooking. Correct the seasonings. Serve with good French bread or Cuban bread if you can find it and a salad.

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