How to make it

  • In a large pot, over medium-high hear, brown the Chorizo in 2 T of Olive Oil.
  • Add and saute the onion, celery, and green pepper to the Choizo, stirring until onion is translucent.
  • Add the tomato paste and potatoes, stir over heat for approximately one minute until combined.
  • Add the water, checken broth, and bay leaves to the meat mixture and bring to a rolling boil.
  • Add in the drained garbanzo beans and allow the mixture to return to a boil.
  • Reduce heat and simmer, partially covered, about 1 hour.
  • In a small clean bowl, mash the garlic, paprika, cumin and dry mustard together until very well blended.
  • Over medium heat in a small saucepan heat the remaining olive oil.
  • Add the mashed and mixed ground dry spice/garlic mixture.
  • Add 2/3 cup of the liquid from the bean pot and stir over medium heat until ingredients are fully combined.
  • Simmer, partially covered, for one more hour.
  • Puree 2 cups of the cooked beans and stir back into pot and add salt to taste.
  • Remove and discard the bay leaves. Do not puree the bay leaves.
  • Serve very hot with Tabasco and warmed fresh bread.

Reviews & Comments 5

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  • richg813 4 years ago
    My partner, Claude, made this last night and it was nothing short of WONDERFUL! Thank-you!
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  • swamphunter007 8 years ago
    This would be great with all of this cold weather...can't wait to try!
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    " It was excellent "
    lunasea ate it and said...
    Sounds wonderful - and full of flavor. Thanks for sharing - and welcome to Group Recipes! :) ~ Vickie
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    " It was excellent "
    midgelet ate it and said...
    great 5 post!
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  • muppets0401 9 years ago
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