|
Ingredients
1 lb. dry garbanzo beans
1 tablespoon salt (for
soaking)
water (for soaking)
1 tablespoon oil
1 onion, chopped
2 ham hocks
1 1/2 quarts water (6
cups)
1 large Russet potato,
peeled and cubed
1 tablespoon salt
1 pinch saffron
Directions
Pour dry garbanzo beans
into a large soup or Dutch oven pot with 1
tablespoon of salt and enough water to cover beans.
Briefly stir to blend in salt and soak for a minimum
of 12 hours (overnight soaking easiest).
After beans have soaked
for a minimum of 12 hours, pour beans into a
colander to drain. Rinse beans and set aside.
Heat oil in the soup
pot. Once oil is hot, reduce heat to low-medium and
add onions. Cook until tender (about 2-3 minutes).
Add beans, ham hocks and water to onions. Stir
briefly to combine and bring to a boil. Once
boiling, cover and reduce heat to low. Simmer for 1
hour.
Once soup has simmered
for 1 hour, remove ham hocks from soup pot and place
on a cutting board. Remove the lean meat from ham
hocks, breaking into bite-size pieces, and return to
soup pot. Discard any unwanted ham hock parts. Add
salt, pinch of saffron and potato cubes to soup.
Stir briefly to combine, and continue to simmer for
15-30 minutes, or until potatoes are al dente (be
careful not to overcook potatoes, because they will
become mushy). Remove from heat and serve
immediately.
|
