Spanish bean soup

Directions

1. Soak the garbanzo beans over night or for several hours.
2. 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.
3. 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.
4. 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.
5. Add the pressed garlic, ground annatto, ground coriander, onion powder, cumin, cayenne and saffron to the frying pan. Saute another 30 seconds, stirring constantly.
6. Add the sliced potatoes and toss with the mixture for another 30 seconds so that the potato slices are coated.
7. 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.
8. Add the chicken broth concentrate to the pot and cook at a simmer for 20 minutes or until the potatoes are tender.
9. Add the sliced chorizo and cook for 5 minutes more.