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
- lace the onion, garlic, scallions, tomatoes, achiote, cumin, and 3 tablespoons of water in the blender and blend until a paste is formed.
- 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.
- Add the carrots and potatoes and cook for 30 minutes more or until the beans are tender.
- Add fresh cilantro and serve with white rice and avocado on the side.