Spanish Recipes, Pt II

Don’t think that I haven’t been cooking, just not posting enough of what we eat.  I promise that I only post recipes that I think are worth eating. So, if you are interested in making something slightly foreign, I’m including the recipes with the photos.  This is my garbanzo bean day, because I soaked way too many garbanzos and had to find good things to use them for.

Ropa Vieja – Old Clothes

4 people

1 lb roast or ribs, beef

1/2 lb dry garbanzo beans,

1 large onion

2 large bell peppers, red and green

4 garlic cloves

1/2 c bacon

1/2 c. chorizo*

3 medium potatoes, cubed

2 laurel leaves

thyme, salt, pepper

Though this is not how the recipe says to do it, I would put the meat and the garbanzos in a crockpot 8 hours, or overnight on low until they are both done.  If you want to do it the hard way, go ahead and soak the beans then cook them and the meat together 3 hours until they are done. 

In a frying pan, cook the cubed potatoes until they are done and golden.  Next, cook the onion, peppers and garlic.  Then cook the bacon and chorizo.

Put everything but the potatoes together with the meat and beans and cook it 10-15 minutes for the flavors to meld.  Just before serving, add the potatoes, heat to temperature and serve!  Mmmmmmm

*Note: Spanish chorizo is hugely different from Mexican chorizo. It is hard, seasoned and dried sausage that you cut into circles.  Mexican is like ground pork with lots of spices.  It may be called Iberian Chorizo, or just leave it out and add 1/2 t. paprika.

Puchero De Verano – Summer Stew

6 people

1/2 lb dry garbanzos

1 lb potatoes

1/2 lb green beans

1/2 lb squash (winter squash, or pumpkin)

2  eggplant (sm –med)

4 pears

1 ripe tomato

1 small onion

1 t. paprika (I’m not kidding)

mint (fresh, I used about 1/4 c. c)

saffron  - I used it the first time, and not the second and couldn’t tell the difference

water

Soak the garbanzos over night. Cut all the vegetables – it took me a LONG time, but I promise it is worth it.(Maybe you will be lucky and find it all frozen and not have to cut a thing.)  The eggplant is best if you let is soak in salty water for 15 minutes before adding it.  Cook the beans 1 1/2 hours and then add the pears, potatoes, pumpkin, green beans and eggplant.

In a separate pan, fry the onion until golden and then add the diced tomato and let it cook 3 minutes to evaporate some of the liquid.  Add the spices.

Add the onion mix to the beans and add enough water to cover.  Cook 15 minutes and serve with fresh bread!

Garbanzos con espinacas y almendras – Almond Spinach Garbanzos

4 people – this is best as a side dish, though we did add bacon and made it even better.

1/2 lb dry garbanzos, soaked overnight

1/4 c toasted almonds

1 lb spinach, it sounds like a lot but it is really good

1 large ripe tomato

1 laurel leaf

2 garlic cloves

1 onion, diced

1/2 tsp paprika

1 T flour

oil

salt, pepper

1. Cook the soaked garbanzos with the diced onion, garlic, and laurel leaf.  Cook till beans are done.

2. Drain the beans, retaining the water.

3.  make a light sauce: heat up some oil and add the flour and cook till starts to brown.  Add the paprika.  Stir in a bit of the cooking liquid until the sauce is right.

4. Wash the spinach and chop it.  In a large frying pan with oil, cook the spinach and diced tomato.  Cover and cook it another minute.

5.  Cover the garbanzos with the sauce, then add the spinach and almonds.  Cook together 10 minutes.