Serves 8
140 min
Spanish Bean Soup
Recipe GLPRf5026a9cb0f0fc
A hearty and aromatic Spanish-style soup built on tender chickpeas, enriched with smoked pork and chorizo, and infused with warm spices like annatto, cumin, and a touch of saffron. Root vegetables round out this deeply flavorful one-pot meal.
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Ingredients
1 1/2 cups dried chickpeas
3 ounces smoked pork or ham bone
1 large onion, chopped
1/2 green bell pepper, diced fine
1 clove garlic, pressed
2 tablespoons olive oil
1 teaspoon ground annatto
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon onion powder
1 pinch cayenne pepper
strands A few strands saffron
1 large potato, peeled, quartered, and sliced
3 ounces chorizo sausage, diced
Water, as needed
Directions
Rinse the dried chickpeas thoroughly and place in a large pot. Cover with cold water and soak overnight, or quick-soak by bringing to a boil for 2 minutes, then letting sit covered for 1 hour. Drain and rinse.
In a large, heavy-bottomed soup pot, heat the olive oil over medium heat. Add the chopped onion and diced green bell pepper; sauté for 5–6 minutes until softened and translucent.
Add the pressed garlic to the pot and cook for 30 seconds until fragrant.
Stir in the annatto, cumin, coriander, onion powder, and cayenne pepper. Toast the spices for 1 minute, stirring constantly to bloom their flavors.
Add the soaked chickpeas, smoked pork (or ham bone), chorizo, and saffron strands to the pot. Pour in enough cold water to cover the ingredients by about 2 inches (approximately 10–12 cups).
Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Partially cover and cook for 45–60 minutes until the chickpeas are nearly tender.
Add the peeled, quartered, and sliced potato to the pot. Continue simmering for another 30–40 minutes until both the chickpeas and potato are very tender and the flavors are well blended.
Taste and adjust seasoning as needed. Ladle into bowls and serve hot.
