Spanish Bean Soup
From clewing 15 years ago
- 180 minutes to make
- Serves 8
There was no Cuban cuisine, but this is a traditional soup in the Cuban community is Miami and Tampa. A new friend posted a recipe with saffron, which made me think of this one.
Ingredients
- One ham bone with meat shopping list
- Bag of garbonzo beans (chick-peas) shopping list
- 1 medium onion, chopped shopping list
- 1 green pepper, chopped shopping list
- 8 oz chorizo or pepperoni if unavailable, chopped shopping list
- 1/2 tsp oregano shopping list
- 2 bay leaves shopping list
- 2 garlic cloves shopping list
- salt and pepper to taste shopping list
- 3 cups diced potaotes shopping list
- 6 or more threads of saffron--the more the better! shopping list
How to make it
- In a large pot, cover ham bone, beans, onion, pepper, chorizo (or pepperoni), oregano, bay leaves, garlic, salt and pepper with water about 3" above the ingredients. Bring to a boil and simmer for at least two hours. You may need to add more water. You want the meat falling off the bone.
- Remove the ham bone and allow to cool enough to handle. Pick all the meat that is left on the bone off and return to the stock.
- Add potatoes and saffron. Add more water if necessary to cover potatoes and have a little extra broth.
- Cook for about 20 minutes, until potatoes are tender.
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