Arroz Con Garbanzos (Rice With Chickpeas)

• dried garbanzo beans, rinsed in cold water, picked over, and left in water to cover overnight or 4 cups canned chick-peas, drained↗1⁄2 lb
• water↗2 quarts
• bay leaf↗1
• large onion↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• large green bell pepper1

  seeded and finely chopped

• smoked thick slab bacon↗1⁄2 lb

  rind removed and finely diced

• drained and chopped canned whole tomatoes or 1 cup prepared tomato sauce1 cup
• chorizo sausage or 1 other spicy sausage↗1

  diced

• salt↗1 1⁄2 teaspoons

  to taste

• fresh ground black pepper↗

  to taste

• dry sherry↗1⁄4 cup
• raw long-grain white rice↗2 cups

Step-by-step instructions

1. 1

   If using dried chickpeas, place the soaked peas in a large stockpot with the water and bay leaf and simmer, covered, over low heat 2-1/2 hours, or until tender.

2. 2

   Drain, reserve the cooking liquid, and discard the bay leaf.

3. 3

   There should be 3 cups of liquid; if necessary, add some water to make that amount.

4. 4

   If using cooked or canned chick-peas, use 4 cups water in place of the reserved cooking liquid.

5. 5

   In a large, heavy casserole add the onion, garlic, bell pepper, chorizo, and bacon, and cook over low heat until the onions are tender, 8 to 10 minutes.

6. 6

   Add the tomatoes, salt, pepper, sherry, and cook for 5 minutes.

7. 7

   Add rice, reserved cooking liquid, and chick-peas, and stir to blend.

8. 8

   Cook over medium-high heat until most of the liquid has been absorbed and small craters appear over the top of the rice, 20 to 25 minutes.

9. 9

   Reduce the heat to low, stir the rice with a fork, cover, and cook until the rice is tender, 10 to 15 minutes.

10. 10

    Serve with masitas de puerco, (fried pork chunks) and platanos maduros (ripe plantains)and a vegetable salad.