Garbanzo Beans con Espinaca (Spinach)

Skip steps 1-5 if you’re using canned garbanzo beans.

1. The night before soak 1 cup dry garbanzo beans overnight in enough water to cover them.
2. The following day, in a large Dutch oven add the soaked and drained garbanzo beans, carrot, 1/2 white onion, and celery. The carrot, 1/2 onion and celery are put in whole with the beans. After the beans are cooked, the veggies can be composted or eaten by themselves.
3. Cover the beans and vegetables with water at least 2″ above ingredients.
4. Bring to a boil and add the extra virgin olive oil, salt and pepper. Reduce heat and simmer over medium heat for 1 1/2 – 2 hours or until the beans are tender.
5. Drain and set aside, and make sure to reserve about 1 1/2 cups of the cooking water.
6. Once the garbanzo’s are done, in a large cast iron pot or Dutch oven, add a drizzle of olive oil and the bacon pieces. Cook until browned.
7. Add the garlic and toss for 3-5 minutes.
8. Add the cooked garbanzo beans (about 3 cups of them) and mix thoroughly.
9. Add the red wine vinegar, Spanish paprika, and about 1 cup to 1 1/2 cups of the reserved cooking broth that you cooked the garbanzo’s in. (If using canned garbanzo’s add water instead).
10. With a mortar and pestle, grind 1/2 teaspoons of coriander seeds, 1/2 teaspoon of black peppercorn and 1 teaspoon of salt.
11. Add the ground spices to the garbanzo beans, reduce the heat and simmer on low.
12. While the garbanzo beans are simmering, in another large pot, bring water (enough to eventually cover the spinach) sprinkled with salt to a boil. Once it’s boiling, add the spinach and cook for 5 -7 minutes or until wilted, (not soggy).
13. When the spinach is done cooking, add it to the garbanzo beans and mix thoroughly. Simmer for an additional 5 minutes.
14. To serve with this meal, fry a couple pieces of bread in extra virgin olive oil until browned on both sides.
15. Serve.

Buen Provecho!!