Spanish Bean Soup
February 23, 2016
Spanish bean soup, Potajes de garbanzos, has long been a Cuban tradition. My first taste of this soup was at the Columbia Restaurant in Ybor City, Florida near Tampa. It was love at first taste! I truly could not get enough of it. Like can't-put-it-down-lick-the-bottom-of-the-bowl delicious... ok so I didn't do that at the restaurant in front of my mother-in-law, but I wanted too. As with any addiction, I needed my fix of this soup and seeing as I live 1,548 miles from Ybor City.... I had to learn to make this at home.
This is a comforting soup best served with a big slice of crusty bread. If there are any leftovers its even better the next day.
- Cook: 3 hrs
1 quart homemade turkey stock
1Wash garbanzo beans. Soak overnight in a large soup kettle with enough water to cover beans.
1To the soaking beans and water. Add bay leaf, 2 qt. of water and qt. of turkey stock along with the ham and beef bones. B2B/RTS (Bring to boil/reduce to simmer) for 1 1/2 to 2 hours over low heat until meat is falling off the bone.
2Fry the salt pork slowly on medium heat, add the onions and garlic, sauté until the onions are translucent.
3Add the pork, onions and garlic to the beans and bones, along with the potatoes, chorizo, paprika and saffron. Simmer about 30 - 45 minutes, until the potatoes are tender.
4Remove the ham and beef bones, shredding and returning any meat left from the bones.
5S/P to taste.
If your local butcher doesn't have ham and beef bones in their display, just ask, they often have them in the back.