Cocido De Garbanzos Recipes

Steps:

• Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
• Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

Steps:

• Cook beans and ham hock until beans are tender (in water that just covers all of the beans, adding water when necessary). The beans will require a longer cooking time than many types because they are a harder bean
• When beans are tender, melt shortening in skillet. Saute onion and green pepper; add garlic, cumin and tomato sauce. Simmer for 15 minutes.
• Add mixture to beans. Add potatoes to beans and sauce. Simmer until potatoes are done. May be eaten as is or served over rice.