Adapted from the Spanish Bean Soup recipe from Columbia Restaurant
1/2 lb. Dried Garbanzo Beans
1 tbs. Salt
4 Quarts Water
4 Quarts Beef Broth
2 Smoked Ham Hocks
1/4 lb. Salt Pork, sliced thinly
1 Yellow Onion, chopped finely
2 Russet Potatoes, Cut into 1/4 inch cubes
2 Chorizo Sausages, cooked and cut into thin slices
Pinch of Saffron
1/2 tsp. Smoked Paprika
Wash beans, then soak overnight with the 1 tbs. of salt- add enough water to fully cover the beans. The next day, drain the beans and add to a slow cooker. Add the ham hock, 4 quarts of water, and 4 quarts of beef broth to the slow cooker. Cook on low for 4-6 hours.
Fry the salt pork until a good amount of the fat renders. Add the chopped onion and continue to saute until the onions are translucent. Add the salt pork/ onion mixture to the crock pot along with the diced potatoes, saffron, and smoked paprika. Cook on low for another 1-2 hours, or until the potatoes are tender. Add the sliced chorizo and cook just until the chorizo is hot.
Serves 4-6 as a main dish, 6-8 as an appetizer