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, .