Improvise freely with this recipe, adding whatever your pantry holds. For variation, substitute red or white beans for the garbanzos.
Yield: serves 8-10
- 1 lb. dried garbanzo beans Olive oil
- 3 medium russet potatoes, peeled and quartered
- 1 yellow malanga, peeled and cut into pieces, optional
- 1 Spanish-style chorizo, thickly sliced
- ½ lb. lean salt pork, diced
- 3 small yellow onions, peeled and finely chopped
- 6 cloves garlic, peeled and finely chopped
- 1 small green bell pepper, cored, seeded, and finely chopped
- ¼ cups tomato puree
- 1 tsp. sweet paprika
- Put garbanzos in a large pot, cover with cold water, and set aside to soak overnight. Drain, then add cold water to cover garbanzos by 2″ and 1 tbsp. oil. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 30 minutes.
- Add potatoes, malanga (if using), chorizo, and salt pork. Cook until garbanzos and other vegetables are soft, about 1 hour more.
- Meanwhile, heat ¼ cup olive oil in a large skillet, add onions, garlic, peppers, and saute until soft, about 10 minutes. Stir in tomato puree and paprika. Add to beans and cook 15 minutes more. Season to taste with salt and serve with white rice, if you like.