Monday, January 3, 2011

Spanish Bean Soup


1 pound dried garbanzo beans (chickpeas), (may substitute 3-4 15 oz cans of garbanzo beans)
5 medium carrots, chopped
5 medium potatoes, chopped
1 medium onion, chopped
2 pinches string-type saffron (or 1/2 tsp powdered)
ham bones (preferable, but optional. If not using bones, use ham bouillon/powdered flavor)
1 cup ham chunks (optional)
water to cover

Soak beans overnight in about 6 cups of water, if using uncooked beans. Add all the other ingredients and cook until all are tender (beans may take up to 4 hours if previously uncooked). Check occasionally and add water if necessary so that the beans are covered. When finished cooking, remove bones.

Very tasty served with cornbread.

*Recipe adapted from Carol Pritchard- from Whole Foods For the Whole Family La Leche League International Cookbook 1981.

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