arroz con garbanzos (rice with chick-peas)

Categories
Pork & ham
Rice
Vegetables
Yield
8 Servings
MeasureIngredient
½ pounds Dried chick-peas
  (rinsed in cold water,
  Picked over, and
  Left in water to cover
  Overnight, or
4 cups Canned, drained
2 quarts Water
Bay leaf
4 ounces Salt pork -- rind removed
1 large Onion -- finely chopped
Cloves garlic -- finely
  Chopped
1 large Green bell pepper -- finely
  Chopped
¼ pounds Smoked slab bacon -- rind
  Removed
  And finely diced
1 cup Canned tomatoes -- drained
  And chopped
Chorizo link -- diced
  (or other spicy sausage)
  Fresh ground black pepper --
  To taste
¼ cup Dry sherry
2 cups Long-grain rice

If using dried chick-peas, place the soaked peas in a large stock pot with the water and bay leaf and simmer, covered, over low heat 2½ hours, or until tender. Drain, reserve the cooking liquied, and discard the bay leaf. There should be 3 cups of liquid; if necessary, add some water to make that amount. If using cooked or canned chick-peas, use 4 cups water in place of the reserved cooking liquid. In a large, heavy casserole, cook the salt pork, stirring over low heat 4 to 5 minutes. Add the onion, garlic, bell pepper, chorizo, and bacon, and cook over low heat until the onions are tender, 8 to 10 minutes. Add the tomatoes, salt, pepper, sherry, rice, reserved cooking liquied, and chick-peas, and stir to blend. Cook over medium-high heat until most of the liquied has been absorbed and small craters appear over the top of the rice, 10 to 25 minutes. Reduce the heat to low, stir the rice with a fork, cover, and cook until the rice is tender, 10 to 15 minutes. Remove the salt pork and serve.

Recipe By : "Memories of a Cuban Kitchen" by Mary Urruria File

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