Recipe - Garbanzos

10 ounce Dried garbanzos (1One half cups)
1 Stalk celery; cut crosswise
in quarters
1 Onion; cut in quarters
1 Carrot; cut in quarters
1 Bay leaf
1 Sprig fresh thyme or
One half teaspoon Dried leaf thyme
5 Sprigs parsley
One fourth pound Ham end or
1 Pork bone or
3 sl Bacon
Salt to taste

Sort & rinse beans, then place in a large pot, add enough water to cover by
2 inches & soak 8 to 10 hours. Drain & rinse. Tie vegetables, bay leaf,
thyme & parsley in a cheesecoth bag. (If you don't have any cheesecloth,
just add vegetables & herbs 'loose'). Place bag in large pot with beans,
ham end, pork bone or bacon & enough water to cover. Bring to a boil,
reduce heat, cover & simmer 1 hour, skimming occasionally. Add salt &
continue cooking about 30 minutes longer or until beans are just tender.
Drain garbanzos & discard cheesecloth bag & ham. Adjust seasonings. Makes 4
cups.

TIME INCLUDES 810 HOURS SOAKING

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.