POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)
This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!
Provided by Gabriela Rodiles
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
- Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.
CUBAN GARBANZO BEANS
Just came back from our first trip together and we went to Cuba. Had a dish very similar to this every morning with eggs. Came home and looked at a few recipes and decided to incorporate them. This is what I got... and LOVED IT! A tasty combination of smokey and sweet.
Provided by Stormy Nights in Ca
Categories Beans
Time 6h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Brown Lilydale Ddaystaters (found beside the turkey bacon at the grocers) in a non stick frying pan. Cut strips into 1 inch chuncks. Heat Olive Oil in large pot on medium heat. Add Green Peppers, Onions and Garlic and cook for 5 minutes, then add cumin. Cook mixture until the Onions and Green Peppers start to soften approximately 5 minutes. Combine mixture and simmer on low-medium heat for 5-6 hours of until Chick Peas are quite soft. Serve warm on it's own or over white rice.
Nutrition Facts : Calories 454.5, Fat 9.4, SaturatedFat 1.2, Sodium 1123.5, Carbohydrate 81.8, Fiber 16.5, Sugar 18.9, Protein 15.6
CUBAN GARBANZO BEANS
Make and share this Cuban Garbanzo Beans recipe from Food.com.
Provided by NELady
Categories Beans
Time 3h15m
Yield 1 pot of beans, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Cook beans and ham hock until beans are tender (in water that just covers all of the beans, adding water when necessary). The beans will require a longer cooking time than many types because they are a harder bean
- When beans are tender, melt shortening in skillet. Saute onion and green pepper; add garlic, cumin and tomato sauce. Simmer for 15 minutes.
- Add mixture to beans. Add potatoes to beans and sauce. Simmer until potatoes are done. May be eaten as is or served over rice.
Nutrition Facts : Calories 243.7, Fat 5.5, SaturatedFat 1, Sodium 134.8, Carbohydrate 40.2, Fiber 9.7, Sugar 6.9, Protein 10.4
CURRIED GARBANZO BEANS (CHICKPEAS)
This is quick and easy because it uses canned garbanzos (chickpeas). Serve with hot Basmati rice and naan bread.
Provided by Outta Here
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium-high heat.
- Fry mustard seeds in oil until they begin to pop. Add red pepper flakes and shallot and saute until shallot is soft.
- Add garbanzos, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes.
- Sprinkle with cilantro and serve.
CUBAN BEAN SALAD
Caribbean flavors update three-bean salad in this zesty dish made with black, pinto and garbanzo beans and a cumin, jalapeño and cilantro vinaigrette.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield Makes 8 cups.
Number Of Ingredients 15
Steps:
- Mix oil, cilantro, lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended.
- Add remaining ingredients; mix lightly. Cover. Refrigerate 2 hours or overnight. Stir gently just before serving.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 6 g
CUCUMBER AND GARBANZO BEAN SALAD
Make and share this Cucumber and Garbanzo Bean Salad recipe from Food.com.
Provided by Lori Bailey
Categories Low Protein
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine beans, cucumber, onion, parsley and olives.
- In another bowl or jar combine remaining ingredients, mix well.
- Pour over salad and toss.
- Serve immediately or chill for up to 24 hours.
Nutrition Facts : Calories 181, Fat 8.9, SaturatedFat 1.1, Sodium 394.7, Carbohydrate 22.2, Fiber 4, Sugar 3.4, Protein 4.2
FRIED GARBANZO BEANS
This is a spinoff of Giada De Laurentiis' recipe "Vegetable Fritto Misto. She used four kinds of vegetables. I decided just to use one. These taste a bit like peanuts.
Provided by mightyro_cooking4u
Categories Beans
Time 8m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain and rinse beans. Heat oil to 375 degrees F. Mix flour, salt and both peppers. Dredge beans in flour mixture. Fry for 1 to 3 minutes until golden brown. Drain on paper towels.
Nutrition Facts : Calories 164.1, Fat 1.4, SaturatedFat 0.1, Sodium 630, Carbohydrate 31.8, Fiber 5.3, Protein 6.5
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