Potaje De Garbanzos Cuban Garbanzo Bean Stew 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:

• Combine the bell pepper, yellow onion and garlic in a food processor or mini food processor and pulse until finely chopped, working in batches if necessary (see Cook's Note).
• Set a 6- to 8-quart Instant Pot® to saute and add the olive oil (see Cook's Note).
• Transfer the green pepper mixture to the pot. Add the oregano, 1 tablespoon salt and season with black pepper. Cook, stirring occasionally, until the peppers are soft and the onions are translucent, about 5 minutes.
• Add the beans, vinegar, vino seco, bay leaves, sugar and 5 cups water to the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes. (It will take about 10 minutes to come up to pressure.)
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid. Remove and discard the bay leaves. Scoop out 1 cup of the black beans into the food processor and pulse until almost smooth (see Cook's Note). If using a mini processor, be careful of any steam.
• Return the beans to the pot and stir. Set the pot to saute and continue to simmer until thickened, about 10 minutes. Serve over white rice.

Steps:

• Soak the chickpeas overnight in a large pot of cold water to cover; drain.
• In the large pot combine chickpeas, 4 cups water, garlic, bay leaves, slab bacon, and bone; bring to a boil, cover and simmer about 1 1/2 hours.
• Meanwhile, in a medium skillet, heat the oil and saute the bread slices until golden on both sides.
• Remove and reserve the bread.
• Add the ham and onion to the skillet; saute until the onion has wilted.
• Stir in the paprika, and remove the pan from the heat.
• Add the onion mixture to the chickpeas.
• Add the greens, potatoes, and salt to taste to the chickpeas and continue cooking 30 minutes or more, or until the chickpeas and potatoes are tender.
• Remove the ham or beef bone.
• In a mortar or food processor, combine the sauteed bread, almonds, 2 Tablespoons of the chickpeas from the pot, and the yolks of the hard-boiled eggs; mash to a paste.
• Stir the paste into the stew, cover and let sit 10 minutes before serving.
• Chop the hard-boiled egg whites.
• Divide into soup bowls and garnish with chopped hard-boiled egg whites.