With a hurricane headed our way, now’s the time to think about what you can feed the family when the power goes out. A lot of people just get those easy-cook noodles, but those don’t really fill you up. I like to have a big pot of stew ready for any unexpected and last minute visitors. Cook it now, stick some in the fridge and some in the freezer and have a gas burner or even a camping stove to heat it up when the power runs out.
This recipe is from my Grandma and taken from my Southern Family Favorites Florida Cookbook- which just happens to be on sale on Amazon.com. It’s available as an ebook at the moment. Check it out: Chef Randal White’s Southern Family Recipes
And stay safe during the storm!
Prep now- eat later! *Beans need to be soaked overnight!
Grandma Casey’s Garbanzo Bean Soup
- 1 pound dry Garbanzo beans or chickpeas soaked overnight
- 4-ounce package smoked hog jowls. Sliced and diced
- 1 large Vidalia onion diced
- 4 ribs of celery diced
- 2 tablespoons garlic minced
- 4 cups chicken stock
- 1 pound kielbasa
- 1 red pepper diced
- 2 diced Ruskin tomatoes
- 2 cups Yukon gold potatoes, peeled and diced
- 2 packs yellow rice seasoning
Wash and soak garbanzo beans overnight in a pot with enough warm water to cover the beans. The next day, drain water then they will be ready to use.
In a large pot on low heat cook hog jowls, like bacon as they render out fat. Be careful not to brown, and then add onions, celery, garlic, garbanzos and chicken stock. Add additional water to cover beans if necessary and bring to a boil then to a simmer. When beans are done (about two hours), add everything else and cook for an additional twenty minutes or until potatoes are done.
Helpful Hint: Smoked hog jowls can be found by the salt pork, smoked neck bones, and ham in the refrigerator area of the grocery store. The jowls are good sliced up and fried crisp like bacon. This makes excellent country style bacon, lettuce and tomato sandwich.