Post by cuteascountry_Shortcake on Sept 21, 2005 0:03:14 GMT -6
Spanish Bean Soup
1/2 lb. garbanzo beans
1 Tbsp. salt
1/2 lb. stew meat
2 smoked ham hocks
2 qt. water
4 oz. salt pork, diced
1/4 tsp. paprika
1 large onion, chopped
1 Tbsp. lard
1 lb. potatoes
1 pinch of saffron
salt to taste
1 chorizo (Spanish sausage)
Soak beans overnight with salt and sufficient water to cover beans. When ready to cook, drain the salted water from the beans and place them with the meat in 2 quarts water. Cook about 1-1/2 to 2 hours over low heat. Fry salt pork with paprika and onion in lard. Add to beans. Also add saffron, salt to taste, potatoes and the meat taken from ham hocks. Shred beef if desired. Cut potatoes into large dice. When potatoes are done remove from heat and add chorizo, cut into slices. Serves 4 to 6.
Spanish Bean Soup
1 lb. garbanzo beans
1 small soup bone
small smoked sausage
1 medium onion, chopped
1 small can tomatoes
1/2 lb. salt pork (bacon)
1/2 lb. ham
6 Irish potatoes
1 green pepper, chopped
Soak beans overnight in water with a pinch of soda added. Heat 3 quarts water; add beans, drained, chopped bacon/salt pork, chopped ham, soup bone and chopped sausage. Cook until tender. Add chopped onion, green pepper and tomatoes to the mixture. Use a pinch of saffron for coloring.
Add the potatoes, cut in chunks and salt and pepper to taste. Cook until the beans are tender and the soup thick.
Submitted by Kathy in AL
1/2 lb. garbanzo beans
1 Tbsp. salt
1/2 lb. stew meat
2 smoked ham hocks
2 qt. water
4 oz. salt pork, diced
1/4 tsp. paprika
1 large onion, chopped
1 Tbsp. lard
1 lb. potatoes
1 pinch of saffron
salt to taste
1 chorizo (Spanish sausage)
Soak beans overnight with salt and sufficient water to cover beans. When ready to cook, drain the salted water from the beans and place them with the meat in 2 quarts water. Cook about 1-1/2 to 2 hours over low heat. Fry salt pork with paprika and onion in lard. Add to beans. Also add saffron, salt to taste, potatoes and the meat taken from ham hocks. Shred beef if desired. Cut potatoes into large dice. When potatoes are done remove from heat and add chorizo, cut into slices. Serves 4 to 6.
Spanish Bean Soup
1 lb. garbanzo beans
1 small soup bone
small smoked sausage
1 medium onion, chopped
1 small can tomatoes
1/2 lb. salt pork (bacon)
1/2 lb. ham
6 Irish potatoes
1 green pepper, chopped
Soak beans overnight in water with a pinch of soda added. Heat 3 quarts water; add beans, drained, chopped bacon/salt pork, chopped ham, soup bone and chopped sausage. Cook until tender. Add chopped onion, green pepper and tomatoes to the mixture. Use a pinch of saffron for coloring.
Add the potatoes, cut in chunks and salt and pepper to taste. Cook until the beans are tender and the soup thick.
Submitted by Kathy in AL