Recipe courtesy of Gabriela Rodiles

Potaje de Garbanzos (Cuban Garbanzo Bean Stew)

Getting reviews...
This is my take on a super-comforting Cuban meal my dad has made for years. It is a great way to use pantry ingredients and can be served with white rice for an even heartier option. Don't be afraid to make a big batch -- the sweet and smoky flavors get better the next day!
Save Recipe
  • Level: Easy
  • Total: 1 hr
  • Active: 25 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
  2. Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

Cook’s Note

Vino seco is a golden cooking wine often used in Cuban cooking. It's available online or at markets that specialize in Cuban groceries.

27m Easy 98%
CLASS
27m Easy 98%
CLASS
Alex Guarnaschelli

Lamb Stew

34m Easy 99%
CLASS
18m Easy 98%
CLASS
26m Intermediate 97%
CLASS
25m Easy 97%
CLASS
40m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages