1 lb. dried Garbanzo Beans
3 Cups Water
2 14 oz. cans low-fat Chicken Broth
½ lb. Chorizo Sausage, casing removed, cut into 1/4" rounds and quarters
½ cup Olive Oil
1/2 Onion, peeled, ends discarded, minced
1 medium Potato diced into ½" pieces
Garlic Powder
½ cup Tomato Paste
½ teaspoon
½ teaspoon Paprika
¼ teaspoon Goya Adobo Seasoning
½ teaspoon Dry Mustard
1 Tablespoon ground Cumin
2 Bay Leaves
Ground Black Pepper, to taste
Salt substitute, to taste
In a cooking pot, over medium-high heat, brown the Chorizo in 2 Tablespoons of olive oil.
Add and sauté the onion to the Chorizo, stirring until onion is translucent.
Add the tomato paste and potato, stirring over heat for approximately one more minute until combined.
Add the water, chicken broth and bay leaves to the meat mixture and bring to a rolling boil.
Add in the drained soaked beans and allow the mixture to return to a boil.
Reduce heat and simmer, partially covered, until beans are nearly tender; about 2 hours.
In a small clean bowl, mash the garlic powder, paprika, cumin and dry mustard together until very well blended.
Over medium heat in a small saucepan, heat the remaining oil.
Add the mashed and mixed ground dry spice/garlic mixture.
Add ⅔ cup of the liquid from the cooking beans and the
Cook spice mixture an additional 5 minutes, stirring constantly until ingredients are fully combined.
Add the spice mixture into the bean pot and stir over medium heat until ingredients are fully combined.
Simmer, partially covered, for one additional hour (3 hours total cooking time.)
Before serving, purée 2 cups of the cooked beans and stir back into the pot (remove and discard the bay leaves. Don't purée the bay leaves)
Serve very hot.
