Spanish Bean Soup by Janis Jones Andersen

Spanish Bean

Soup

Ever wonder what to do with that left-over smoked ham bone? Make Spanish Bean Soup! Ham hocks or salt port work as well although they lack the bit of smoky flavor imparted by the ham. There are countless variations of the Spanish bean soup recipe. Traditional Spanish bean soup uses sausage. This dish is a regional favorite. A Cuban immigrant to the United States, Casimiro Hernandez, opened a soup, sandwich and coffee shop in Ybor City, Florida, in 1905. One of his popular creations was Spanish bean Soup and it is still served in the familys Columbia Restaurants in various Florida locations. Next time you are Florida, please stop in and enjoy a delicious selection from their Spanish-style food menu as did we in January, 2010 Page. We hope that you enjoy our version of this robust soup. There are prepackaged mixes available but you usually have to go to Florida to find them.

Preparation: 1 hour 30 minutes Life Experience Recipe
Makes about 8 portions
Ingredients:
  • 1 ham hock or soup bone
  • 1 large potato, diced
  • 2 ounces sliced pepperoni sausage
  • salt and ground black peppr, to taste
  • 1 large onion, diced
  • garbanzo beans, see notes
  • 1/2 teaspoon turmeric
Procedure
  1. Soak 8-ounces of dried garbanzo beans overnight in salted cold water. Drain and rinse beans. Set aside.
  2. Slow simmer hock in 6 cups of water for 1 hour. Strip meat from bone and set aside. Add water as needed to make 6 cups. Add beans, potato, onion and turmeric. Season with salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 1 hour or until beans are almost tender.
  3. Return meat and bone to pot. Add pepperoni slices. Simmer for an additional 20 minutes.
  4. Use sliced green onions or chopped hard boiled eggs for garnish when serving.

Notes: The recipe above calls for 8 ounces of dried garbanzo beans. Canned garbanzo beans can be used - use 4 15-ounce cans, rinsed and drained. Skip cooking step for dried beans.

Variations:

Chorizo: Spanish chorizo is made with pork, sweet paprika and garlic, and is cured either to a hard sausage consistency, to be sliced and eaten as an appetizer. Some Spanish chorizo is fresh sausage to use in cooking. Mexican chorizo is seasoned with chili peppers and vinegar, Many of the chorizos are deep red in color because they contain Spanish smoked paprika. Mexican chorizo sausage needs to be cooked and rendered; crumbled and part fried and drained, instead of ham hock.

Use Polish kielbasa sausage - sliced. Use 12-ounces salt pork - diced.

Use boneless, skinless chicken - diced.

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