GARBANZO CHORIZO STUFFING
GARBANZOS FRESHLY COOKED
FOR THE GARBANZOS: Sort and rinse beans, then place in a large pot, add enough water to cover by 2 inches and soak 8 to 10 hours. Drain and rinse. Tie vegetables, bay leaf, thyme and parsley in a cheesecloth bag. (If you don’t have any cheesecloth, just add vegetables and herbs “loose,”) Place bag in large pot with beans, ham end, pork bone or bacon and enough water to cover. Bring to a boil; reduce heat, cover and simmer 1 hour, skimming occasionally. Add salt and continue to cook about 30 minutes longer or until beans are just tender. Drain garbanzos and discard cheesecloth bag and ham. Adjust seasonings. Makes 4 cups.
The flavors of chorizo, garbanzos and Salsa Verde complement mild tasting turkey deliciously. You can cook the garbanzos a day or two in advance; be sure to make the cilantro laced salsa about an hour before serving.
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