GARBANZOS WITH PIG'S FEET
3 pig's feet, quartered
12 to 14 cups water
3 lb potatoes
1 lb garbanzo beans*, dried or 3 cans (8 oz each)
1/2 pound ham
3/4 cup spanish olives
6 ounces canned stewed tomatoes
2 medium bell peppers
2 medium onions
2 chorizos
3/4 cup raisins
1 small piece salted pork
4 cloves of garlic
1 bay leaf
1 tsp saffron
2 tsp vinegar
4 tsp olive oil
1 1/2 tsp salt
1/2 tsp of oregano, cumin, black pepper
Before starting the beans, cook the pig's feet by boiling them in water or use a slow cooker overnight.
Add the remaining ingredients to the pig's feet and cook for and additional 30 minutes.
This soup doesn't have to be thick, but if you want to, mash some of the potatoes.
*Because garbanzos are hard to cook, I recommend canned garbanzos.
3 pig's feet, quartered
12 to 14 cups water
3 lb potatoes
1 lb garbanzo beans*, dried or 3 cans (8 oz each)
1/2 pound ham
3/4 cup spanish olives
6 ounces canned stewed tomatoes
2 medium bell peppers
2 medium onions
2 chorizos
3/4 cup raisins
1 small piece salted pork
4 cloves of garlic
1 bay leaf
1 tsp saffron
2 tsp vinegar
4 tsp olive oil
1 1/2 tsp salt
1/2 tsp of oregano, cumin, black pepper
Before starting the beans, cook the pig's feet by boiling them in water or use a slow cooker overnight.
Add the remaining ingredients to the pig's feet and cook for and additional 30 minutes.
This soup doesn't have to be thick, but if you want to, mash some of the potatoes.
*Because garbanzos are hard to cook, I recommend canned garbanzos.
MsgID: 3130548
Shared by: Gladys/PR
In reply to: Recipe: Caribbean and Latin American Recipes (37...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Caribbean and Latin American Recipes (37...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (37)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Shredded Pork Barbacoa - Yes, here's the recipe...
- German Kale Dinner (with pork and barley)
- Orzo Stuffed Zucchini Boats (with mushrooms, carrots, ham and Swiss cheese)
- Bulk Italian Sausage
- Pork and Vegetable Lo Mein (using pork tenderloin)
- Anna Banana's Italian Sausage Pie (double crust with ricotta and hard boiled eggs)
- Braised Pork Chops (Chinese) (Woman's Day, 1963)
- White Asparagus and Ham Gratin
- Sweet and Sour Pork with Tomatoes (using pineapple and green peppers)
- Slow Cooked Pork and Sauerkraut
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!