Options:

Include nutrition information?

Spanish Bean Soup with Chorizo (Slow Cooker)

Created by ellie on September 23, 2018

3/4 pound dried garbanzo beans (chickpeas)
8 to 10 ounce ham hock (1 hock)
8 ounces potatoes (new, small about 1 inch or so in diameter, halved or quartered if large)
3 teaspoons olive oil (divided)
6 ounces chopped yellow onions,

Step 1: Soak beans overnight in water; drain and rinse and then place in slow cooker with the ham hock and potatoes.
Step 2: 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.
Step 3: 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.