Three Guys From Miami: Cuban and Spanish Food Recipes
Jorge: There are many versions of Spanish bean soup. Some use the traditional fabada bean and others use various white beans.

Glenn: This recipe comes from Galicia by way of Cuba. It uses garbanzo beans and is a nice twist on some of the more classic preparations.

Jorge: Long and slow cooking tenderizes the beans and makes the flavors meld together to create a hearty soup.


Spanish Bean Soup -- Sopa de Frijol Espanola

By Three Guys From Miami



Prep time: 15 minutes
Cook time: 2 hours 45 minutes
Total time: 3 hours
Yield: 4 servings

A wonderful take on Spanish bean soup.


INGREDIENTS:

4 slices smoked bacon, chopped
1 onion, chopped
1 green pepper, cut in chunks
6 ounces cooked ham, cut in chunks
1 1/2 cup chicken broth
3 cloves garlic, mashed
1 bay leaf
1 tablespoon ground cumin
salt to taste
Pinch Bijol powder
2 cans (16-ounce) garbanzo beans, drained
4 Spanish-style chorizos sliced thick
2 large potatoes , peeled and cubed

Sauté bacon together with onion and green pepper. Sauté briefly, add garlic and cook for one additional minute. Blot up excess grease with a paper towel.

Place onion/green pepper/garlic mixture in a large pot with cooked ham, bay leaf, cumin, salt Bijol powder and chicken broth. Bring to boil. Cover, reduce heat, and cook for 30 minutes.

Add beans to pot and continue cooking, covered, until garbanzos are tender -- approximately 1 to 1 1/2 hours. Stir occasionally and add chicken broth as needed.

Remove bay leaf. Add potatoes and chorizos and cover. Cook until potatoes are done, 30 to 40 minutes.

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The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo
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Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

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