Ingredients
1/2 lb. garbanzos
1 beef bone
1 Tbsp. salt
1 onion, finely chopped
2 potatoes, cut in quarters
1/2 tsp. paprika
1 ham bone
2 qt. water
1/4 lb. salt pork
1 chorizo (Spanish sausage)
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Wash garbanzos. Soak overnight with a tablespoon of salt in sufficient water to cover beans. When ready to cook, drain the salted water from the beans. Place in 4-quart soup kettle and add 2 quarts of water, ham and beef bone. Cook for 45 minutes over slow fire, skimming foam that forms at the top. Cut salt pork in thin strips and fry slowly in a skillet. Add chopped onion; saute lightly. Add to the beans along with potatoes, paprika and saffron. Add salt to taste. When potatoes are done, remove from fire. Add chorizo that has been cut in thin, round slices. Serves 4.
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Luxurious tuna belly in olive oil — salad, toast, tinned fish moment
Professional-grade blender — silky purees, hot soups, nut butters
Premium German stovetop pressure cooker — spring-valve precision
5-ply bonded stainless — searing, fond development, deglazing
Versatile 8-qt stock pot — everyday soups, pasta, blanching