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Author Notes: In Tampa, Florida, there are a lot of Cuban restaurants. Everyone of them is sure to serve Spanish bean soup. I have never found a recipe that tasted like the soup you get in these restaurants so I devised this one. If you cannot find ground annatto, you could substitute paprika. It is mostly for the color. —Marian
Makes 6 cups
- 1 1/2 cups dried garbanzo beans
- 3 ounces smoked pork product or ham bone
- 1 large onion chopped
- 1/2 green pepper diced fine
- 1 clove garlic pressed
- 1 teaspoon ground annato
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon onion powder
- 1 pinch cayenne
- a few strands of saffron
- 2 tablespoons olive oil
- 1 large potato peeled quartered and sliced
- 3 ounces chorizo sausage
- Soak the garbanzo beans over night or for several hours.
- Drain the beans. Put them in a large saucepan. Add the smoked port product. This could be a ham hock, a ham bone, a hog jowl, smoked pork neck bones, etc. Cover with water about 2 inches above the top of the beans.
- Cook until the beans are slightly underdone. Start checking after about 45 minutes. Remove the bones or meat. Cut any meat into small pieces and return to the saucepan.
- When beans are done, set them aside. Heat 2 tablespoons of cooking grade olive oil in a large frying pan. Add onions and green pepper. Saute until softened.
- Add the pressed garlic, ground annatto, ground coriander, onion powder, cumin, cayenne and saffron to the frying pan. Saute another 30 seconds, stirring constantly.
- Add the sliced potatoes and toss with the mixture for another 30 seconds so that the potato slices are coated.
- Add the vegetable and spice mixture to the beans. Pour a cup of water into the frying pan and scrape up the remaining bits. Add to beans. This should be quite a brothy soup so add a little water if you think you need it.
- Add the chicken broth concentrate to the pot and cook at a simmer for 20 minutes or until the potatoes are tender.
- Add the sliced chorizo and cook for 5 minutes more.
- This recipe was entered in the contest for Your Best Recipe with Chickpeas