Mamita’s always said, “A good cook doesn’t need to follow a recipe to make a good dish. To be a good cook you just have to love food, have good taste buds, and don’t be afraid of the kitchen”. When I asked her for a recipe the answer was always to “Add a pinch of cumin, some fresh cilantro, about two cups of beans, a lot of onions, spices and garlic, or add some achiote for color. She never gave me the exact recipe, or amounts of ingredients, and that is the way I learned to cook.
Garbanzos con Paticas de Cerdo is a traditional Colombian dish that Mamita made all the time. She never gave anyone the exact recipe, so here is my version of her Chickpeas and Pork Feet Stew.
(About 6-8 servings)
1 pound dry garbanzo beans, soaked overnight
1 pound of pork hocks, cut into small pieces
8 of cups water
1 onion, diced
4 garlic cloves
4 scallions, diced
1 cup of fresh diced tomatoes
1/2 teaspoon achiote powder
1 teaspoon ground cumin
2 carrots, peeled and sliced
2 potatoes, peeled and diced
Salt and pepper to taste
1/4 cup fresh chopped cilantro
1.Place the onion, garlic, scallions, tomatoes, achiote, cumin, and 3 tablespoons of water in the blender and blend until a paste is formed.
2. Drain the garbanzo beans and place in a large pot and add the water, onion mixture and pork hocks. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 1 hour and 30 minutes.
3. Add the carrots and potatoes and cook for 30 minutes more or until the beans are tender.
4. Add fresh cilantro and serve with white rice and avocado on the side.