Barbeque and Beans
My dad loved to barbeque. His specialty was lamb, although he would sometimes cook
chicken. He never was in the kitchen to cook except to make his marinade. He would take
out his cutting board and cleaver and make fast work mincing garlic, parsley and
rosemary as the base for his marinade. When I smell those combinations I always think of my
dad. His basting brush was a wooden dowel that he tied with sprigs of fresh rosemary from
our garden. Easter usually kicked off his barbeque season. He and my uncles would
cook for every family function. There wasn’t a birthday, graduation or other family get
together that we didn’t have a barbeque and we always had beans.
When my husband grills it’s usually lamb or tri tip steak. This dish is a great accompaniment
to any meat or as a meal in itself with just some bread. We have made this dish in a
Dutch oven on the grill using canned garbanzos and I’ve also cooked this dish using
dry garbanzos. Either way it’s a winner. It is also wonderful to freeze to have later.
If you can’t find Basque chorizo you can substitute Portuguese linguica. Don’t use Mexican chorizo as it isn’t smoked and dried like the Basque chorizo and the linguica.
This recipe can be doubled and tripled, etc. I have made this dish for 75 people. Just get
more ingredients and a very large pot! This recipe can also be made in an electric roaster if
you are cooking for a large crowd. Great in a crock pot too!
Makes 4-6 servings
INGREDIENTS
1 small onion- diced
1 small green bell pepper, rinsed, cored and
coarsely diced; or red bell pepper to add
sweetness
1 clove garlic, thinly sliced
1 pound Basque chorizos sliced about ¼” thick
4 1/2 cups cooked garbanzos
salt to taste
pepper to taste
1 (14.5 oz) can Italian Recipe stewed tomatoes
(get diced version if smaller tomato pieces
preferred)
COOKING STEPS:
Brown chorizo in little to no oil in Dutch oven or heavy skillet. Remove chorizo. Add garlic,
pepper and onion to drippings from chorizo and cook until translucent. Add chorizo back
into Dutch oven plus garbanzos, tomatoes, salt and pepper. Simmer until done.
Enjoy!
-Marilyn
