Garbanzos Astures

Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Garbanzos Astures. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Garbanzos Astures is one of the most favored of recent trending meals in the world. It is simple, it's fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Garbanzos Astures is something that I have loved my whole life.

Many things affect the quality of taste from Garbanzos Astures, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Garbanzos Astures delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Garbanzos Astures is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Garbanzos Astures estimated approx 2 minutos.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Garbanzos Astures using 8 ingredients and 7 steps. Here is how you cook it.

Esta receta está diseñada para la gente que no le gustan las judías blancas o las fabes, pero quieran disfrutar del resto de sus ingredientes, quitando la patata, que no es un ingrediente original. Se puede maridar con un vino tinto como es un Pago de Carraovejas. Un vinazo Ribera del Duero elaborado en Peñafiel.

Ingredients and spices that need to be Make ready to make Garbanzos Astures:

1. 500 g Garbanzos
2. Agua
3. 300 g Patatas
4. Compango:
5. 300 g Lacón o Paleta Curada
6. 350 g Panceta o Tocino Entreverado (2 trozos de la marca La Unión o Chico)
7. 100 g Chorizo Asturiano (La Unión)
8. 140 g Morcilla Asturiana (La Unión)

Steps to make to make Garbanzos Astures

1. Se dejan 8-10 horas en remojo los garbanzos en agua fría con 3 cucharadas soperas de sal y con una cucharada de bicarbonato sódico y el lacón en agua templada.
   Es muy importante la calidad tanto de los garbanzos como del compango, ya que de esto dependerá el sabor final del plato.
2. Pasadas las horas de reposo, se quita el agua de los garbanzos y se enjuagan un par de veces. El lacón se saca de la cazuela y se lava un poco y en la misma cazuela donde se dejaron los garbanzos en reposo, se dejan los garbanzos y se añade el lacón, las patatas (previamente peladas, lavadas y marcadas con el cuchillo y terminadas de tronchar a mano, el chorizo asturiano, la morcilla asturiana y los dos trozos de tocino entreverado.
3. Se cubre todo con agua y se pone el fuego a potencia máxima (6 de 6) hasta que rompa a hervir. En ese momento lo bajamos a potencia media alta (4 de 6) y cuando se terminen de hacer espumas, las retiramos con un cazo.
4. Una vez limpia de espumas, añadimos un vaso de agua fría (asustamos) para cortar la cocción, bajamos al mínimo el fuego (1 de 6) y tapamos.
5. A partir de aquí, lo dejamos 4 horas a fuego lento volviendo a “asustar” 2 veces más con un vaso de agua fría a la hora y media y a las 3 horas.
6. Finalmente a las 4 horas, se retiran del fuego y se deja reposar otra media hora.
7. Se vuelve a calentar otros 15’, se saca el compango y las patatas para repartir en los platos y por último añadimos por encima los garbanzos bien calientes.

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So that is going to wrap this up for this special food How to Make Quick Garbanzos Astures. Thank you very much for reading. I'm sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!