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Spanish Bean Soup recipe
courtesy of Steve with his
commentary
1 large green pepper, diced
1 large onion, diced
6-7 cloves of garlic, minced
2 tablespoons of olive oil
2 cans of garbanzo beans (do not drain liquid)
5 to 6 medium russet potatoes, cubed (about 1 1/2 inches)
1 packet of Vigo saffron seasoning
1 tablespoon oregano
2 quarts of water
2 bay leaves
salt and pepper to taste
1 ham bone or 1 pound of cubed smoked ham
2 chorizo sausage
Sauté the green pepper and onion in olive oil until tender, about 5
minutes. Add garlic and sauté about 1 minute. Add Vigo saffron
powder and mix well.
Add potatoes and coat with the saffron so they
are yellow. Add the beans, water, bay leaves, oregano and the ham or
ham bone. Bring to a boil and add salt and pepper to taste. Cook for
about 3 -4 hours.
If you are using the cubed ham cook until the
potatoes are tender. Add the chorizo about 30 minutes before
serving.
I love garlic Cuban bread with this soup. I take a loaf of Cuban
bread and split it. Slather it with butter and sprinkle with garlic
powder. Put it in the oven under the broiler until it is golden
brown.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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