Monday, March 22, 2010
Stewed Garbanzos - Cocido de Garbanzos
The next day, I drained the remaining water and refilled the pot (large pot) with water and added two onions, one whole head of garlic,
and a pig tail, you could add trotters here as well. I also tied up a large bunch of parsley stems and hung them in the broth. I let the broth cook for 4 hours. I removed the parsley midway through this cooking.
After 4 hours I added one large blood sausage, two chorizos a generous hunk of cured pork loin and a slice of my head cheese.
I let this cook for another 2 hours then added salt pepper and one teaspoon of pimenton (smoked paprika)
After the next 2hrs (6hrs so far)
The tips of the legs of two rabbits along with its livers, heart and kidneys
As well as some blanched collard greens and one small cabbage
This cooks for the remaining two hours, taste for salt. It really doesn't need a side other than some good crusty bread and a nap afterwards. The leftovers keep well. Somehow after 8 hours of cooking and everyone smelling and tasting we missed out on a final shot as we were ravenous. (I'll update with a shot when I heat up some leftovers)
here it is done