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garbanzo beans rack baby back ribs ham ham shank sausage skirt pancetta water chicken stock potatoes kale
Viewed: 50 - Published at: 8 years agoIngredients
- 1 & 1/2 cups dried garbanzo beans
- 1 small rack baby back ribs, cut into 2 or 3 rib pieces
- 1 pound diced ham
- 1 pound smoked ham shank
- 1 pound chorizo sausage, sliced
- 1 pound skirt steak, sliced thinly
- 8 ounces pancetta, chopped
- 8 cups water
- 8 cups chicken stock
- 1 leek (white and pale green parts only) chopped
- 5 Yukon Gold potatoes, peeled and diced
- 1 bunch kale, center ribs removed and chopped
Method
- Soak the garbanzo beans in enough water to cover it by about 2 inches. Soak overnight and drain.
- In a large stockpot, add ribs, ham, hamshank, chorizo, skirt steak, and pancetta. Add the water and chicken stock. Bring to a boil and add garbanzo beans and leeks. Reduce heat to medium-low and simmer until beans are tender, about 1 hour or so. Add the potatoes and kale and simmer for another 45 minutes.
- Serve in large bowls and dig in!
