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| 10 x ca. 30 g | Dried garbanzos (1-1/2 cups) |
| 1 | Stalk celery; cut crosswise in quarters |
| 1 | Onion; cut in quarters |
| 1 | Carrot; cut in quarters |
| 1 | Bayleaf |
| 1 | Sprig fresh thyme -or |
| 1/2 Teelöffel | Dried leaf thyme |
| 5 | parsley sprig |
| 1/4 x ca. 450 g | Ham end -or |
| 1 | Pork bone -or |
| 3 Scheibe | bacon |
| | salt |
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Sort & rinse beans, then place in a large pot, add enough water to cover by 2 inches & soak 8 to 10 hours. Drain & rinse. Tie vegetables, bay leaf, thyme & parsley in a cheesecoth bag. (If you don't have any cheesecloth, just add vegetables & herbs 'loose'). Place bag in large pot with beans, ham end, pork bone or bacon & enough water to cover. Bring to a boil, reduce heat, cover & simmer 1 hour, skimming occasionally. Add salt & continue cooking about 30 minutes longer or until beans are just tender. Drain garbanzos & discard cheesecloth bag & ham. Adjust seasonings. Makes 4 cups.
Time Includes 8-10 Hours Soaking
From the <Hotter Than Hell!>, by Jane Butel, Isbn 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's Mm Recipe Archive,
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