Garbanzos - Pork Garbanzo Beans
Cooking Time: 2 hours Yield: 8 servings Level: Intermediate
1 1/2 cup potatoes, chopped
1 lb dried garbanzo beans
Salt and annatto (achiote) to taste
1 lb lean pork, cut into 2 inch square cubes
1 cup red bell pepper, chopped
2/3 cup onion, chopped
1 rib celery, chopped
1 teaspoon parsley, chopped
1/4 cup vegetable oil
1 chicken bouillon
1/2 oz. chicken broth powder
1 cup carrots, chopped
- Soak garbanzo beans in 4 cups water for 24 hours. Boil garbanzos in water until tender. Drain and transfer to a bowl. Save 2 cups of liquid.
- Heat oil in a saucepan over medium high heat. Add onions and red bell peppers. Cook until golden brown.
- Add lean pork and cook until golden brown. Add 2 cups liquid from the garbanzo beans, and also chicken bouillon, chicken broth powder, and salt to taste. Cook until meat is tender. Add garbanzos, carrots, and potatoes. Cook until vegetables are tender. Add celery, parsley, and annatto. Serve in a bowl with rice.