Spanish Bean Soup With Chorizo - Cuisinart CRC-650 Cookbook

½ pound dried chickpeas (garbanzo
beans)
 ham hock ( ounces) or leftover
ham bone
 ounces new potatoes ( to ½-
inch size), halved or quartered
 teaspoons olive oil, divided
 ounces onions, chopped
Soak chickpeas overnight in water to cover by  inches. Drain and rinse. Place in
ceramic pot of Cuisinart
Heat  teaspoons oil in -inch Cuisinart
cook  to  minutes to soften. Stir in saffron and garlic. Cook  to  minutes lon-
ger. Add onion mixture to slow cooker with  cups water.
Cover and press the on/off button to turn the unit on. Set time to  hours and press
High. Once time elapses set timer again for  hours and press Simmer; slow cooker
will automatically switch to Warm after cooking time has elapsed.
Heat remaining  teaspoon oil in same skillet over medium-high heat. Brown cho-
rizo, drain; stir into soup. Slow cook on Low for  minutes. If the soup seems too
thick, add some more water.
Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g
Spanish Bean Soup
with Chorizo
Makes 12 cups
® Slow Cooker with ham hock or ham bone and potatoes.
Nutritional information per serving (1 cup):
• chol. 0mg • sod. 12mg • calc. 40mg • fiber 6g
S
½ teaspoon saffron threads
 garlic cloves, peeled and chopped
 cups water
 ounces chicken or turkey chorizo,
chopped (hot sausage, crumbled
or kielbasa, chopped)
® skillet over medium heat. Add onions;
& S
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