My husband and I have been making a different grain each week. It has been really fun to experiment with different recipes and learn how to make each grain from scratch. We have tried: yellow and green split pea, lentils, and Mung beans. As you can tell this week is Garbanzos. I was really excited about making garbanzos because garbanzo is one of my favorite grains. This soup is easy to make, however, it takes a little longer to make because the grain and the meat are really tough.
I choose to use pig feet because lately I have been thinking on my Grand Pa, a lot, and this is one of his favorite meats to add in grain soups and stews. Every time my Grand Pa visited us from Bogota, he would go to the market and buy pig feet, so my mom could make it for all of us. I hope the pig feet don’t make you run away from this recipe. My husband tried pig feet not that long ago and he enjoyed it. If you are as brave as he, you should give it a shot. You will not regret it.
1lb Dried Gabazo Beans
1 Med Onion – Diced
2 Cloves Galic – Minced
2 lbs – Pig foot
2 packages of Goya, Sazon Goya with Azafran
2 – 15Oz cans of tomato sauce
2 Bay Leaves
2 Springs of Thyme
5 Cups of Water
2 Carrots – Diced
10 Golden potatoes (These potates are alitle bigger than golf balls) – Quartered
1 Bell Pepper – Diced
1 can of chipolte (Optional)
- Soak the dried garbanzo beans overnight.
- In a large stockpot, cook the diced onion and garlic in a little oil, until the onion is translucent. About 3 minutes.
- Place in the pig feet, Goya, Tomato Sauce, Bay Leaves, Thyme, and Water. Bring to a boil and then reduce to a simmer. Let simmer for 1 hour.
- Drain the garbanzo and add them along with carrots, potatoes, and Bell pepper to the stockpot. Let simmer for another hour.
- Now you can remove the pig feet and de-bone the meat and place it back in the stockpot.
- The last step I season with salt, pepper, and some times chipotle to taste. Then serve hot!