Yield: 6 Servings

Measure Ingredient
10 ounces Dried garbanzos (1-1/2 cups)
1 \N Stalk celery; cut crosswise in quarters
1 \N Onion; cut in quarters
1 \N Carrot; cut in quarters
1 \N Bay leaf
1 \N Sprig fresh thyme -or-
½ teaspoon Dried leaf thyme
5 \N Sprigs parsley
¼ pounds Ham end -or-
1 \N Pork bone -or-
3 slices Bacon
\N \N Salt to taste

Sort & rinse beans, then place in a large pot, add enough water to cover by 2 inches & soak 8 to 10 hours. Drain & rinse. Tie vegetables, bay leaf, thyme & parsley in a cheesecoth bag. (If you don't have any cheesecloth, just add vegetables & herbs 'loose'). Place bag in large pot with beans, ham end, pork bone or bacon & enough water to cover. Bring to a boil, reduce heat, cover & simmer 1 hour, skimming occasionally. Add salt & continue cooking about 30 minutes longer or until beans are just tender.

Drain garbanzos & discard cheesecloth bag & ham. Adjust seasonings. Makes 4 cups.

TIME INCLUDES 8-10 HOURS SOAKING From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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