Cuisinart PSC-650 - Manual (Page 19)

Spanish Bean Soup
with Chorizo
½ pound dried chickpeas (garbanzo
beans)
ham hock ( ounces) or leftover
ham bone
ounces new potatoes ( to ½-
inch size), halved or quartered
teaspoons olive oil, divided
ounces onions, chopped
½ teaspoon saffron threads
garlic cloves, peeled and chopped
cups water
ounces chicken or turkey chorizo,
chopped (hot sausage, crumbled
or kielbasa, chopped)
Makes 12 cups
Soak chickpeas overnight in water to cover by inches. Drain and rinse. Place in
ceramic pot of Cuisinart
® Slow Cooker with ham hock or ham bone and potatoes.
Heat teaspoons oil in -inch Cuisinart ® skillet over medium heat. Add onions;
cook to minutes to soften. Stir in saffron and garlic. Cook to minutes lon-
ger. Add onion mixture to slow cooker with cups water.
Cover and press the on/off button to turn the unit on. Set time to hours and press
High. Once time elapses set timer again for hours and press Simmer; slow cooker
will automatically switch to Warm after cooking time has elapsed.
Heat remaining teaspoon oil in same skillet over medium-high heat. Brown cho-
rizo, drain; stir into soup. Slow cook on Low for minutes. If the soup seems too
thick, add some more water.
Nutritional information per serving (1 cup):
Calories 103 (18% from fat) • carb. 17g • pro. 4g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 40mg • fiber 6g
■
S
oupS
& S
tockS