Jorge: For a delicious change of pace, we really love to eat rice with garbanzo beans.
Glenn: Maybe you're just getting a little tired of eating all of those black beans every day.
Raúl: No Cuban ever gets tired of black beans!
Jorge: Yes, we can easily eat black beans for breakfast, lunch, and dinner.
Glenn: In any case, Arroz con Garbanzos is a nice, traditional dish without a single black bean.
The ubiquitous black bean takes a back seat to the lowly garbanzo.
INGREDIENTS:1 pound garbanzo beans, cleaned and rinsed
Drain the beans, cover them with fresh water, and toss in a shot of olive oil -- about a tablespoon.
Bring the beans to a boil over high heat, then reduce heat to medium-low, and simmer for 40 to 60 minutes, or until the beans are cooked and soft.
Make a sofrito by sautéing onion and red and green peppers in olive oil over low heat until the onions are translucent.
Add the garlic and chorizo and cook just a minute or two more, stirring occasionally.
Place the sofrito, chorizo, garbanzo beans, rice, Bijol powder, chicken broth, wine, tomato puree, paprika, salt, and pepper in a large saucepan or stockpot. (Save the diced tomatoes for the end.)
Bring to a boil over high heat and cook, uncovered, for 2 to 3 minutes. Immediately cover, reduce heat to low, and simmer for about 20 to 30 minutes, or until the rice is fully cooked.
Fluff the cooked rice with a fork, fold in the diced fresh tomato, and serve hot.
This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.
Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.
No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.
Search or Browse All of the Recipes by Photo