Garbanzo Beans con Espinaca Spinach - garbanzo beans

Method

• Skip steps 1-5 if youre using canned garbanzo beans.
• 1.
• The night before soak 1 cup dry garbanzo beans overnight in enough water to cover them.
• 2.
• The following day, in a large Dutch oven add the soaked and drained garbanzo beans, carrot, 1/2 white onion, and celery.
• The carrot, 1/2 onion and celery are put in whole with the beans.
• After the beans are cooked, the veggies can be composted or eaten by themselves.
• 3.
• Cover the beans and vegetables with water at least 2 above ingredients.
• 4.
• Bring to a boil and add the extra virgin olive oil, salt and pepper.
• Reduce heat and simmer over medium heat for 1 1/2 2 hours or until the beans are tender.
• 5.
• Drain and set aside, and make sure to reserve about 1 1/2 cups of the cooking water.
• 6.
• Once the garbanzos are done, in a large cast iron pot or Dutch oven, add a drizzle of olive oil and the bacon pieces.
• Cook until browned.
• 7.
• Add the garlic and toss for 3-5 minutes.
• 8.
• Add the cooked garbanzo beans (about 3 cups of them) and mix thoroughly.
• 9.
• Add the red wine vinegar, Spanish paprika, and about 1 cup to 1 1/2 cups of the reserved cooking broth that you cooked the garbanzos in.
• (If using canned garbanzos add water instead).
• 10.
• With a mortar and pestle, grind 1/2 teaspoons of coriander seeds, 1/2 teaspoon of black peppercorn and 1 teaspoon of salt.
• 11.
• Add the ground spices to the garbanzo beans, reduce the heat and simmer on low.
• 12.
• While the garbanzo beans are simmering, in another large pot, bring water (enough to eventually cover the spinach) sprinkled with salt to a boil.
• Once its boiling, add the spinach and cook for 5 -7 minutes or until wilted, (not soggy).
• 13.
• When the spinach is done cooking, add it to the garbanzo beans and mix thoroughly.
• Simmer for an additional 5 minutes.
• 14.
• To serve with this meal, fry a couple pieces of bread in extra virgin olive oil until browned on both sides.
• 15.
• Serve.
• Buen Provecho!