 |
Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 6 |
|
This recipe comes courtesy of my MIL, Linda. I have not made this recipe yet, but think I will make it over the Thanksgiving holiday. My DH requested that I get this recipe from her and swears it is outstanding! 11-25-07 UPDATE: Made this the night before Thanksgiving for a quick and easy meal and it was great! Had a couple of issues with the chorizo sausage I bought because it turned out to not be in a casing, but other then that it was great. Would definitely make this again. Ingredients:
1 (16 ounce) package dried garbanzo beans or 2 (16 ounce) cans garbanzo beans |
1 finely chopped onion |
1 chorizo sausage (spanish sausage) |
1 1/2 quarts water |
1/2 lb potato, cubed |
1 ham hock |
1 teaspoon salt |
2 carrots, chopped |
Directions:
1. Soak beans overnight with 1 tsp salt and sufficient water to cover.
2. Before cooking, drain salted water and recover with fresh water.
3. To cook beans, bring to a rapid boil. During cooking, never let the water stop boiling. (This is the secret which softens the beans.).
4. Cook beans and ham hock at least 4 hours. You have to stir often to prevent sticking on bottom.
5. About 1 hour before serving, add the onions, potatoes, carrots and slice chirizo to pot. When adding other ingredients, turn heat up to prevent boiling from stopping. This ensures tender beans.
|
|