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2 c Garbanzo beans
3 tb Olive oil
1/4 lb Bacon; diced
2 Onions; diced (about 1-1/2 cups)
1 lb Pork; cut into 3/4-inch cubes
1 tb Paprika
1 Whole garlic head
2 Chorizos or other spicy dried sausage (about 1/2 pound); sliced
1 Morcilla or blood sausage; sliced; optional
1/2 lb Potatoes; peeled and diced
1 Green pepper; seeded and chopped
Soak garbanzo beans overnight in water to cover Next day, drain and set aside.
Heat oil over medium heat in heavy pan. Add bacon. onions, pork and paprika Cook, stirring, 10 minutes. Add garbanzo beans, garlic head and enough water to cover. Increase heat to high and bring to boil. Reduce to low. Cover and simmer 1 hour.
When beans are soft but not tender, add chorizos and continue to cook 1 hour longer. Add Morcilla, potatoes, green pepper and salt to taste. Cook another 20 minutes.
Remove garlic head and serve cocido in soup bowls with crusty bread. Accompany with sliced tmatoes dressed with olive oil and sherry vinegar. Makes 8 servings.
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