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Categories:Viewed: 11 - Published at: 9 years ago
Ingredients
- 1/2 lb Dry chick-peas (rinsed in cool water, Picked over, and Left in water to cover Overnight, or possibly
- 4 c. Canned, liquid removed
- 2 quart Water
- 1 x Bay leaf
- 4 ounce Salt pork -- rind removed
- 1 lrg Onion -- finely minced
- 2 x Cloves garlic -- finely Minced
- 1 lrg Green bell pepper -- finely Minced
- 1/4 lb Smoked slab bacon -- rind Removed And finely diced
- 1 c. Canned tomatoes -- liquid removed And minced
- 1 x Chorizo link -- diced (or possibly other spicy sausage) Fresh grnd black pepper -- To taste
- 1/4 c. Dry sherry
- 2 c. Long-grain rice
Method
- If using dry chick-peas, place the soaked peas in a large stock pot with the water and bay leaf and simmer, covered, over low heat 2 1/2 hrs, or possibly till tender.
- Drain, reserve the cooking liquied, and throw away the bay leaf.
- There should be 3 c. of liquid; if necessary, add in some water to make which amount.
- If using cooked or possibly canned chick-peas, use 4 c. water in place of the reserved cooking liquid.
- In a large, heavy casserole, cook the salt pork, stirring over low heat 4 to 5 min.
- Add in the onion, garlic, bell pepper, chorizo, and bacon, and cook over low heat till the onions are tender, 8 to 10 min.
- Add in the tomatoes, salt, pepper, sherry, rice, reserved cooking liquied, and chick-peas, and stir to blend.
- Cook over medium-high heat till most of the liquied has been absorbed and small craters appear over the top of the rice, 10 to 25 min.
- Reduce the heat to low, stir the rice with a fork, cover, and cook till the rice is tender, 10 to 15 min.
- Remove the salt pork and serve.
