Specifications

Spanish Bean Soup
with Chorizo
¼ pound (125 g) dried chickpeas
(garbanzo beans)
1 small ham hock (8-10 ounces
[230 - 280 g]) or leftover ham bone
6 ounces new potatoes
(1- to 1½-inch size [2.5 to 3.75 cm]), halved or quartered
3 teaspoons (15 ml) olive oil,
divided
6 ounces (170 g) onions, chopped ¼ teaspoon (1 ml) saffron threads 1 garlic clove, peeled and chopped 6 cups (1.5 L) water 6 ounces (170 g) chicken or
turkey chorizo, chopped (or hot sausage, crumbled, or kielbasa, chopped)
Makes 8 cups (2 L)
Soak chickpeas overnight in water to cover by 3 inches (7.5 cm). Drain and rinse. Place in ceramic pot of Cuisinart
®
Slow Cooker with ham hock or ham bone and
potatoes. Heat 2 teaspoons (10 ml) oil in 12-inch (30 cm) Cuisinart
®
skillet over
medium heat. Add onions; cook 2 to 3 minutes to soften. Stir in saffron and garlic. Cook 2 to 3 minutes longer. Add onion mixture to slow cooker with 6 cups (1.5 L) water. Cover and press the on/off button to turn the unit on. Set time to 3 hours and press High; once slow Cooker switches to Warm, set time for 6 hours and press Simmer. Slow cooker will automatically switch to Warm when cooking time has elapsed. Heat remaining 1 teaspoon (5 ml) oil in skillet over medium-high heat. Brown chorizo, then drain; stir into soup. Slow cook on Low for 45 minutes. If the soup seems too thick, add some more water.
Nutritional information per serving (1 cup [250 ml]):
Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 40mg • fiber 6g
Cuban Black Bean Soup
1 pound (500 g) dried black beans 1 ham hock 5 cups (1.25 L) chicken stock 1½ cups (375 ml) chopped onion ¾ cup (175 ml) chopped red
pepper
3 garlic cloves, peeled and chopped 1½ tablespoons (25 ml) oregano
¼ teaspoon (1 ml) cayenne pepper 1 bay leaf ½ teaspoon (2 ml) kosher salt ½ tablespoon (7 ml) red wine
vinegar
3 tablespoons (45 ml) dry sherry
Makes 8 cups (2 L)
Sort beans and pick out any stones or bits of dirt. Soak beans overnight (8 hours or more) in water to cover by 3 inches (7.5 cm). Drain and rinse. Place beans in ceramic pot of the Cuisinart
®
Slow Cooker with ham hock, chicken stock, chopped onion, red
pepper, garlic, oregano, cayenne and bay leaf. Cover and press the on/off button to turn the unit on. Set time to 3 hours and press High; once slow cooker switches to Warm, set timer for 6 hours and press Simmer. Slow cooker will automatically switch to Warm when cooking time has elapsed. Remove and discard bay leaf. Remove ham hock; let cool. When cool enough to handle, remove meat, chop and reserve. Stir in salt. Use a potato masher or Cuisinart
®
Hand Blender on Low speed with a gentle
up-and-down motion to mash/purée beans. * You may partially or totally purée the soup. Stir in reserved ham, vinegar and
sherry.
* You may also transfer the beans to a blender to purée.
Nutritional information per serving (1 cup [250 ml]):
Calories 243 (5% from fat) • carb. 38g • pro. 17g • fat 1g • sat. fat 0g
• chol. 5mg • sod. 685mg • calc. 56mg • fiber 13g
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SOUPS/STOCKS
SOUPS/STOCKS