Spanish Bean Soup

CategoryDifficultyIntermediate

 1 lb. uncooked garbanzo beans, dried
 2 quarts water
 1 ham bone or smoked ham hock
 1 beef soup bone
 1 bay leaf
 12 oz. salt pork, diced into small cubes (may substitute thick cut bacon)
 2 medium onions, diced
 3 garlic cloves, minced
 4 potatoes, 1/2 in. cubes
 12 - 16 oz. package of chorizo sausage or other spicy cured sausage like andouille or kielbasa , diced
 Pinch saffron (or two if your budget allows)
 1 teaspoon paprika
 S/P to taste (careful with salt - between ham bone, salt pork and stock may not need much)

Night before
1

Wash garbanzo beans. Soak overnight in a large soup kettle with enough water to cover beans.

Next day
2

To 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.

3

Fry the salt pork slowly on medium heat, add the onions and garlic, sauté until the onions are translucent.

4

Add 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.

5

Remove the ham and beef bones, shredding and returning any meat left from the bones.

6

S/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.


Ingredients

 1 lb. uncooked garbanzo beans, dried
 2 quarts water
 1 ham bone or smoked ham hock
 1 beef soup bone
 1 bay leaf
 12 oz. salt pork, diced into small cubes (may substitute thick cut bacon)
 2 medium onions, diced
 3 garlic cloves, minced
 4 potatoes, 1/2 in. cubes
 12 - 16 oz. package of chorizo sausage or other spicy cured sausage like andouille or kielbasa , diced
 Pinch saffron (or two if your budget allows)
 1 teaspoon paprika
 S/P to taste (careful with salt - between ham bone, salt pork and stock may not need much)

Directions

Night before
1

Wash garbanzo beans. Soak overnight in a large soup kettle with enough water to cover beans.

Next day
2

To 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.

3

Fry the salt pork slowly on medium heat, add the onions and garlic, sauté until the onions are translucent.

4

Add 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.

5

Remove the ham and beef bones, shredding and returning any meat left from the bones.

6

S/P to taste.

Spanish Bean Soup

Comments are closed.