Recipe Archives->Spanish->Garbanzos 01

Berza de Acelga
Yield: 6 servings

400 g garbanzos and/or white beans, soaked (separately) overnight
100 g salt pork or bacon
200 g pork or meaty pork bone
2 l water
1/2 kg chard and/or green beans
1 chorizo
1 morcilla
2 cloves
8 peppercorns
3 cloves garlic
2 ts salt
2 ts paprika
4 medium potatoes
1/4 kg pumpkin

If using both the garbanzos and beans, put the garbanzos to cook
first with the salt pork, piece of fresh pork and water. After 30
minutes, add the soaked beans. Let all simmer for about 1 1/2 hours,
then add the chard or green beans, which have been cleaned and
chopped, and the chorizo and morcilla. In the mortar crush cloves
and peppercorns with the garlic, salt and paprika and add to the
berza. When meat and garbanzos are nearly tender - about 2 hours
total - add the potatoes and pumpkin, both peeled and cut in small
chunks.  Cook another 30 minutes. Cut the pork and sausages into
small pieces (kitchen scissors work well for this) and serve into
soup bowls.

Printable version: garbanzos01.txt.