It’s true, 2 pounds of dried garbanzos make 12 cups of cooked beans. This recipe only uses 4 cups, but I’m now down to 3 cups, a more manageable quantity. The rest of the inspiration came from cleaning out the freezer so I would have a place to store the leftover soup.
Ingredients:
| 2 smoked linguica sausages 4C garbanzo beans (ceci) 1C wild rice 1 lg yellow onion 1T crushed garlic paste 4T extra virgin olive oil 2T sea salt 1/2t powdered bay leaves 1t powdered cumin 1T cumin seeds 2 oz. dried porcini mushrooms 3T polenta 10C water |
Directions:
Chop the onion and saute them in the olive oil in your soup pot over a low heat. Now is the time to add the bay, cumin and cumin seeds, to bring out their flavor. Finely chop the sausage and add to the pot. Saute another 3 or so minutes.
Add the rice, water, garbanzo beans, garlic and salt, then bring to a boil and stir for a few minutes. Cover the pot and simmer over low heat for half an hour. Stir occasionally. Check on the soup and taste, add more salt if necessary and stir in the porcini mushrooms.
The rice will not be cooked through yet, so take the lid off and raise the heat to medium. If you want to thicken the soup, add the cornmeal and cook the soup until the rice is done.
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