We all need to eat more beans and legumes for good health. They are perfect little packages of fiber, protein, and carbs that help to lower blood lipids. Try this delicious recipe from Chef Eric Mercovich – it will make you house smell amazing!
Spanish-Style Baked Garbanzos:
Serves 8
1 lb. dry garbanzo beans, soaked overnight
¼ cup extra virgin olive oil
2 cloves garlic, minced
1 medium onion, diced
3 stalks celery, diced
1 large carrot, diced
1 bay leaf
2 tsp. smoked paprika (yes, you want the spice to be the smoked variety!)
1 14 oz. can diced tomatoes
¼ cup chopped flat-leaf parsley
Freshly ground black pepper
2 tsp kosher salt
Stock or water
1. In a large sauté pan heat oil and cook garlic, onion, celery, and carrot until slightly softened and aromatic. Add the bay leaf and paprika, cook briefly, and then add the tomatoes, parsley, salt, and pepper.
2. Place the soaked garbanzo beans in an ovenproof dish – use one that is fairly small in diameter and deep so that the beans won’t be too spread out. Pour the tomato mixture over the beans, stir, and cover with just enough water or stock to cover.
3. Bake in a low oven (275-300) until the beans are tender. This will take about 2 hours. You might need to add more liquid. Don’t add too much or the beans with be too soupy – just enough to keep the beans barely covered. Check for seasoning when beans are almost done. Even though the cooking time is long on this dish it is pretty easy. The cooking beans need only occasional attention. They can cook while you are doing something fun or preparing other items for your meal.