Sharon Baden gives us a look insider her French and Spanish inspired Paris-Madrid Grocery as she shares a hearty stew that is perfect for cold weather.
Garbanzos are an Old World bean and have been grown in the Mediterranean forever. What makes this a Spanish recipe is the mix of sausages: chorizo (a paprika and garlic pork sausage) and Butifarra, a white sausage from Catalonia. This is a hearty dish and quick to prepare, if cooked garbanzo beans are on hand.
MAKES 4 SERVINGS
1 Large yellow onion, chopped
1 clove Garlic, diced
¼ pound Butifarra sausage, sliced
¼ pound Spanish-style Bilbao chorizo sausage, sliced
¼ cup Pimenta Moida (Portuguese fermented pepper sauce)
½ cup Piquillo peppers, chopped
1 Bay leaf
¼ teaspoon Black pepper
4 cups Cooked garbanzo beans
1 tablespoon Minced parsley
1. In a large clay cazuela, heat oil, then sauté onion and sausage slices until the onion is soft.
2. Add 1 cup tomato frito, pimento moida, piquillo peppers, bay leaf and pepper.
3. Cook slowly (covered) about 15 minutes.
4. Add drained garbanzos, cover and cook 20 minutes. Add water if necessary, to maintain a simmer.
5. Sprinkle with minced parsley and serve.