Spanish Garbanzo Beans And Tomatoes Food

SPANISH GREEN BEANS AND TOMATOES

Steps:

• Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes.
• Mix in tomatoes, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Remove and discard bay leaf before serving.

ESPINACAS CON GARBANZOS (SPINACH WITH GARBANZO BEANS)

Steps:

• Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

SPANISH GARBANZO BEANS AND TOMATOES

Steps:

• Heat the olive oil
• Chop the onion
• Chop the anchovy fillets.
• Mince the garlic.
• Halve the grape tomatoes.
• Saute the onion in the olive oil until soft and starting to take on color.
• Add the garlic, anchovy fillets and tomato halves and stir until tomatoes start to soften.
• Add the garbanzo beans and rest of the ingredients.
• Cover and cook on low until tomatoes are soft, the liquid has thickened slightly, and the flavors have melded: about 10-15 minutes.
• Taste for seasoning: add salt if needed.
• Add sliced sausages before covering, or add whole grilled sausages at the end.

STEWED TOMATOES AND GARBANZO BEANS

Steps:

• Heat oil in a medium sauce pan. Sauté the onion and garlic for 5 to 7 minutes, stirring frequently, until the onions start to brown.
• Add all remaining ingredients.
• Cover and simmer 8 to 10 minutes, stirring occasionally. Remove cover. Serve.

SPANISH CHICKPEAS AND COD (GARBANZOS CON BACALAO)

Steps:

• The night before you have to desalt the cod in a bowl with water (change the water two or three times). Use another large bowl with water and put the dried chickpeas inside.
• Cut the potato in cubes, deseed the pepper,peel the onion. Cut the cod in portions.
• In a pressured cooker put all the ingredients and add water to cover it all. Let it cook for about 20 minutes or until chickpeas are done.
• Add now some salt and pepper if necessary. You can remove the garlic head, garlic, tomato and pepper or mince them. Serve hot.

SPANISH GARBANZOS

Steps:

• Place the garbanzo beans, bacon and onion in a stockpot. Cover with two inches of water. Bring to a boil, turn heat down and simmer until the garbanzo beans are just starting to get tender (about 1 to 1 1/2 hours).
• Add pork chunks and linquica chunks to the pot. Add more water to cover the contents to about 1 inch above. Stir, cover the pot and simmer until the meat is done (1 to 1 1/2 hours). Add more water during cooking, if necessary) to keep it about 1 inch above contents.
• Add salt and pepper to taste. Add the rice to the pot with 2 more cups of water and stir. Place the cabbage on top, sprinkle with Tabasco sauce, cover and simmer for 30 minutes. Let sit off heat for 20 minutes before serving.
• Serve with a bottle of Tabasco sauce and a bowl of olive oil on the table. A loaf of good crusty French bread and a nice red wine makes an unforgettable meal.