Title: Cocido
 Categories: Soup
      Yield: 8 Servings
 
      2 c  Garbanzo beans
      3 tb Olive oil
    1/4 lb Bacon; diced
      2    Onions; diced (about 1-1/2
           -cups)
      1 lb Pork; cut into 3/4-inch
           -cubes
      1 tb Paprika
      1    Whole garlic head
           Water
      2    Chorizos or other spicy
           -dried sausage (about 1/2
           -pound); sliced
      1    Morcilla or blood sausage;
           -sliced; optional
    1/2 lb Potatoes; peeled and diced
      1    Green pepper; seeded and
           -chopped
           Salt
 
   Soak garbanzo beans overnight in water to cover Next day, drain and
  set aside.
  
   Heat oil over medium heat in heavy pan. Add bacon. onions, pork and
  paprika Cook, stirring, 10 minutes. Add garbanzo beans, garlic head
  and enough water to cover. Increase heat to high and bring to boil.
  Reduce to low. Cover and simmer 1 hour.
  
   When beans are soft but not tender, add chorizos and continue to
  cook 1 hour longer. Add Morcilla, potatoes, green pepper and salt to
  taste. Cook another 20 minutes.
  
   Remove garlic head and serve cocido in soup bowls with crusty bread.
  Accompany with sliced tmatoes dressed with olive oil and sherry
  vinegar. Makes 8 servings.
  
  WASHINGTON TIMES FOOD SECTION
  
  JANUARY 24, 1996
  
  SOAK BEANS OVERNIGHT