Potaje de Garbanzos/Chickpea Stew

Ingredients:
1 pound dried chickpeas
1/4 cup extra virgin olive oil
1 large yellow onion, diced
1 large green bell pepper, diced
3 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 Spanish-style chorizos (about 1/2 pound) with the skin removed and cut into 1/4-inch rounds
1/4 pound smoked ham, cubed
3/4 cup tomato sauce
1/4 cup dry white wine
1 teaspoon smoked Spanish paprika (labeled pimentón)
1 bay leaf
1 pound of russet potatoes, peeled and quartered

Optional add-ins to be added with potatoes: malanga, carrots, shredded cabbage

Directions:
Soak chickpeas in water with a pinch of baking soda overnight, about 10-12 hours. Drain and rinse well.

In a large heavy pot, pour 6 cups of hot water over chickpeas. Bring to a boil then lower heat to medium-low, cover, and simmer until just tender, about 30 minutes. Drain and reserve 2-3 cups of the cooking water.

Using a mortar and pestle or garlic press, mash the garlic cloves with salt and pepper to form a smooth paste. Set aside. To make the sofrito, heat the oil in a large skillet over medium heat. Add the onions and peppers and sauté about 5 minutes until soft. Add the mashed garlic and sauté an additional 2 minutes. Add the chorizo and cubed ham and sauté until lightly browned, 2-3 minutes. Add the tomato sauce, wine and bay leaf to the sofrito and simmer an additional 5 minutes.

Return chickpeas to the large pot with 2 cups of the reserved cooking water, add more if needed. Add the potatoes and sofrito mixture to the chickpeas. Bring to a simmer and cook, covered, until the potatoes are tender, about 20-25 minutes. Once the vegetables are cooked through, the desired consistency is a matter of taste. It can be served immediately as soup or allowed to cook a little longer, uncovered, for a thicker stew, about 15 minutes. Serve on its own with bread or over rice.

Makes 6-8 servings

Notes: This stew freezes extremely well for up to a couple of months. Once cooled, portions can be well sealed in freezer bags, defrosted and reheated with a little added water or broth as needed.

Courtesy of hungrysofia.com

Cuban Style Black Beans

Ingredients:

1 bag (14oz.) dried black beans, soaked overnight then drained
3 cups water
3 tablespoons olive oil
1 medium yellow onion, chopped fine
1 medium green pepper, chopped fine
4 garlic cloves, chopped fine
1 tsp. ground cumin
1 tsp. oregano
2 tsp. salt
1 tsp. sugar
¼ tsp. ground Pepper
1 bay leaves
2 tablespoons dry sherry (optional)
2tsp. white vinegar

Directions:

1. Heat the oil. Add the onions and peppers and cook until soft and the onions are translucent.

2. Add the garlic and spices, cook for 2 minutes.

3. Add the vinegar, wine and sugar.

4. Place 3 cups of water into the pressure cooker pot. Add beans. Close and lock the lid. Bring to pressure on high heat, cook for 25 minutes at HIGH pressure. Release pressure using the natural release method.

5. Uncover and take 1½ cups of the beans and their liquid and place in a blender, puree and pour back into the pot of beans for a better consistency.

Potaje de Garbanzos – Chickpeas Cuban Stile

Ingredients:
1 pound dried chickpeas
1/4 cup extra virgin olive oil
1 large yellow onion, diced
1 large green bell pepper, diced
3 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 Spanish-style chorizos (about 1/2 pound) with the skin removed and cut into 1/4-inch rounds
1/4-pound smoked ham, cubed
3/4 cup tomato sauce
1/4 cup dry white wine
1 teaspoon smoked Spanish paprika (labeled pimentón)
1 bay leaf
1 pound of russet potatoes, peeled and quartered

Directions:
Soak chickpeas in water with a pinch of baking soda overnight, about 10-12 hours. Drain and rinse well.
In a large heavy pot, pour 6 cups of hot water over chickpeas. Bring to a boil then lower heat to medium-low, cover, and simmer until just tender, about 30 minutes. Drain and reserve 2-3 cups of the cooking water.

Using a mortar and pestle or garlic press, mash the garlic cloves with salt and pepper to form a smooth paste. Set aside. To make the sofrito, heat the oil in a large skillet over medium heat. Add the onions and peppers and sauté about 5 minutes until soft. Add the mashed garlic and sauté an additional 2 minutes. Add the chorizo and cubed ham and sauté until lightly browned, 2-3 minutes. Add the tomato sauce, wine and bay leaf to the sofrito and simmer an additional 5 minutes.

Return chickpeas to the large pot with 2 cups of the reserved cooking water, add more if needed. Add the potatoes and sofrito mixture to the chickpeas. Bring to a simmer and cook, covered, until the potatoes are tender, about 20-25 minutes. Once the vegetables are cooked through, the desired consistency is a matter of taste. It can be served immediately as soup or allowed to cook a little longer, uncovered, for a thicker stew, about 15 minutes. Serve on its own with bread or over rice.

Fabada Asturiana – Fabada – Asturian Bean Stew

fabada-asturian-bean-stew

Ingredients:
1generous lb. lacón (cured, air-dried pork shank), boned, or cured pork belly or spareribs
14 oz. large dried white beans (fabes)
¾ cup smoked bacon, finely diced
1 onion, chopped
1 clove of garlic, chopped
2 tbsp. olive oil
1 bay leaf
1 pinch saffron threads
½ tsp. sweet paprika
2 Spanish blood sausages (morcilla)
8 oz. chorizo
Salt and pepper to taste

Directions:
Soak the shank overnight, changing the water once. Soften the beans overnight in cold water.

Sweat the bacon, onion and garlic in a pan containing the olive oil until transparent. Add the meat and beans and just enough water to cover the ingredients. Season with the bay leaf, saffron, paprika and pepper.

Bring to a boil and simmer on medium heat for around 1 1/2 hours. Stir several times during cooking and add more water if necessary. When the beans are almost soft, add the sausages.

Adjust the seasoning and leave to simmer until the beans are completely soft.

Before serving, remove the meat and sausage from the pan, cut it into pieces and combine with the beans.

Olive Garden Pasta e Fagioli Soup

Pasta e Fagioli

Ingredients
1 lb. lean ground beef or mild Italian sausage (I’ve tried both and like either)
2 Tbsp. extra virgin olive oil, divided
1 cup diced carrots (about 2 medium, you can cut them into matchsticks if desired)
1 cup diced celery (about 3 stalks)
3/4 cup chopped yellow onion (about 1/2 of a large)
1 large clove garlic, finely minced
3 (8 oz.) cans tomato sauce
3 – 4 cups beef broth (chicken broth works fine too)
1 cup water
1 (15 oz.) can diced tomatoes, undrained
1 Tbsp. granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper to taste
1 scant cup ditalini pasta, uncooked
1 (15 oz.) can dark red kidney beans, drained and rinsed
1 (15 oz.) can great northern beans, drained and rinsed
Romano cheese (I also like it with parmesan), for serving

Directions
Heat 1 Tbsp. olive oil in a large non-stick saucepan over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. Pour beef (along with fat from beef, if you want it to be healthier you can drain the fat) into a bowl, set aside. Heat remaining 1 Tbsp. olive oil in same large saucepan, sauté carrots, celery and onion over medium high heat until tender about 4 minutes, add garlic and sauté 1 minute longer. Reduce heat to a low, add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked beef along, then season with salt and pepper to taste. Cover with lid and allow to simmer 30 minutes, stirring occasionally until veggies are soft. Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.
Add cooked and drained pasta to soup along with kidney beans, great northern beans and an additional 1 cup broth if desired to thin soup, and allow to cook 5 minutes longer. Serve warm with grated Romano cheese if desired.
Note: the longer the soup rests the more liquid the pasta will absorb so you can thin it with additional beef broth if desired.

Wendy’s Chili Recipe

Wendys Chili

1 onion, chopped
1 bell pepper, chopped
1 (14 ounce) can stewed tomatoes
4 (8 ounce) cans tomato sauce
1 (14 ounce) can ranch style beans
1 (14 ounce) can pinto beans
1 (14 ounce) can kidney beans
1 (10 ounce) can Rotel diced tomatoes
1 (1 1/4 ounce) package McCormick mild chili seasoning
2 lbs. ground chuck

Directions
Brown Ground Chuck. Add all canned items, including juice, into large pot.
Cook until onion and pepper are tender.
Serve.

Freezes nicely!

Crock Pot Chili

Chili

Ingredients:

1 lb. browned ground beef
2 14oz cans chili beans
2 28oz cans diced tomatoes
1 tsp garlic
1½ tsp chili powder
¼ tsp black pepper
1 tsp cumin

Instructions:
1.Dump everything in the crock pot and cook on low 6-8 hours
2.Top with cheese if desired

PS: I prefer to brown the beef first’

Frijoles Colorados Del Chef Pepín

Frijoles Colorados del Chef Pepín

Ingredientes:
1 paquete de 12 oz. de frijoles colorados (kidney beans)
2 cebollas (una pelada y entera y la otra picada finamente)
1 pimiento verde picado a la mitad, corta una de las mitades en cuadritos pequeños
2 cucharadas de aceite de oliva
8 dientes de ajos machacados
8 oz. de puré de tomate
2 chorizos cortados en lascas
1 lb. de calabaza cortada en cuadros
2 papas grandes peladas y cortadas en cuadros
1 hoja de laurel
2 sobres de sazón completa con achiote
2 chuletas de puerco ahumadas o ¼ libra de jamón de cocinar
2 tazas de caldo de res o 2 cubitos de caldo de res
Comino, sal y pimienta a gusto

Procedimiento:
Escoge, lava y deja los frijoles en remojo desde la noche anterior en 4 tazas de agua o suficiente agua hasta cubrir los frijoles como 4 dedos. Cuando los vayas a hervir, enjuágalos y agrégale más agua, añadiéndole una cebolla pelada y la mitad de un pimiento verde. Cocina a fuego alto hasta que los frijoles se vean blandos. Descarta la cebolla y el pimiento.

En un sartén, sofríe la cebolla en el aceite de oliva hasta que la cebolla se vea cristalina, agrega los ajos y la salsa de tomate añadiéndoselo a los frijoles. Agrega el sofrito a la cazuela con el pimiento picado, la papa y la calabaza con el resto de los ingredientes incluyendo el caldo de res y cocínalo a fuego mediano hasta que espese. Puedes sacar algunos frijoles y machacarlos para que el caldo quede más espeso.

Pasta Fagioli in the Crockpot

Pasta Fagioli

Ingredients:
2 lbs. ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Directions:
Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes.
Serve with a nice crisp green salad and some garlic bread!
Enjoy!