Spanish Bean Soup

Blame it on the rain today.  Nothing but writing and cooking going on.  To that end, here’s the recipe for Papa’s Famous Spanish Bean Soup, great for a rainy day, or whatever the weather, based on the old (original) Columbia Restaurant recipe:

Cover with water and soak 16 oz. dry chick peas overnight, or flash boil ’em; let stand a half-hour, and proceed.

When ready, fill pot pretty full with water, (preferably a cast iron pot, as pictured) and bring to boil, adding salt and pepper.

Chop 1 medium onion and 4 or 5 cloves garlic and saute, with pinch of Saffron (essential), in olive oil until translucent.  Add to chick peas.

Chop approx. 8 oz Chorizo and add.

Turn heat to low and let ‘er cook several hours til chick peas are soft.  Peel and dice four potatoes and add to soup an hour before serving.

Serve with salad, Cuban bread, and red wine.  Has been known to make grown men cry and women actually civil.  Get started, there’s still time to have it tonight.