Garbanzo Beans con Espinaca (Spinach)

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   Skip steps 1-5 if youre using canned garbanzo beans.

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   1.

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   The night before soak 1 cup dry garbanzo beans overnight in enough water to cover them.

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   2.

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   The following day, in a large Dutch oven add the soaked and drained garbanzo beans, carrot, 1/2 white onion, and celery.

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   The carrot, 1/2 onion and celery are put in whole with the beans.

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   After the beans are cooked, the veggies can be composted or eaten by themselves.

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   3.

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   Cover the beans and vegetables with water at least 2 above ingredients.

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    4.

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    Bring to a boil and add the extra virgin olive oil, salt and pepper.

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    Reduce heat and simmer over medium heat for 1 1/2 2 hours or until the beans are tender.

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    5.

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    Drain and set aside, and make sure to reserve about 1 1/2 cups of the cooking water.

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    6.

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    Once the garbanzos are done, in a large cast iron pot or Dutch oven, add a drizzle of olive oil and the bacon pieces.

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    Cook until browned.

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    7.

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    Add the garlic and toss for 3-5 minutes.

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    8.

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    Add the cooked garbanzo beans (about 3 cups of them) and mix thoroughly.

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    9.

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    Add the red wine vinegar, Spanish paprika, and about 1 cup to 1 1/2 cups of the reserved cooking broth that you cooked the garbanzos in.

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    (If using canned garbanzos add water instead).

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    10.

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    With a mortar and pestle, grind 1/2 teaspoons of coriander seeds, 1/2 teaspoon of black peppercorn and 1 teaspoon of salt.

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    11.

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    Add the ground spices to the garbanzo beans, reduce the heat and simmer on low.

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    12.

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    While the garbanzo beans are simmering, in another large pot, bring water (enough to eventually cover the spinach) sprinkled with salt to a boil.

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    Once its boiling, add the spinach and cook for 5 -7 minutes or until wilted, (not soggy).

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    13.

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    When the spinach is done cooking, add it to the garbanzo beans and mix thoroughly.

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    Simmer for an additional 5 minutes.

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    14.

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    To serve with this meal, fry a couple pieces of bread in extra virgin olive oil until browned on both sides.

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    15.

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    Serve.

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    Buen Provecho!

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    !

* Per serving · 4 servings · Values may vary.