Yield: 6 Servings
|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-|
|\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, .