Spanish Garbanzos

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I first tried this recipe while traveling in chile. i later found that it originated in spain and migrated over to chile. the chilean version is a little different than the original spanish one but i personally prefer it. be prepared - it's a rich dish and rather time consuming, but perfect for a cold winter evening.

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Steps

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Place the garbanzo beans , bacon and onion in a stockpot.

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Cover with two inches of water.

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Bring to a boil , turn heat down and simmer until the garbanzo beans are just starting to get tender.

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Add pork chunks and linquica chunks to the pot.

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Add more water to cover the contents to about 1 inch above.

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Stir , cover the pot and simmer until the meat is done.

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Add more water during cooking , if necessary) to keep it about 1 inch above contents.

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Add salt and pepper to taste.

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Add the rice to the pot with 2 more cups of water and stir.

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Place the cabbage on top , sprinkle with tabasco sauce , cover and simmer for 30 minutes.

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Let sit off heat for 20 minutes before serving.

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Serve with a bottle of tabasco sauce and a bowl of olive oil on the table.

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A loaf of good crusty french bread and a nice red wine makes an unforgettable meal.

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Ingredients

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dried garbanzo beans, bacon, onion, country-style boneless pork ribs, linguica sausage, white rice, cabbage, tabasco sauce