September 23, 2018
Soups/Stews, Beans, Chickpeas/Garbanzo,
Pork, Vegetables, Spanish, Slow Cooker, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spicy more
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"This calls for dried beans which have to be soaked overnight (not in prep time) from a recipe that came with my slow cooker. Makes 8 cups"
Soak beans overnight in water; drain and rinse and then place in slow cooker with the ham hock and potatoes.
In a skillet over medium heat heat 2 teaspoons oil and then add the onions cooking a few minutes before adding the saffron and garlic cooking a few minutes longer before adding to the slow cooker with the water. Cover and cook on low for 7 hours.
Heat 1 teaspoon oil in skillet over medium high heat and brown chorizo; drain and stir into soup and cook additional 45 minutes on low. If soup is thick add more water.
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