Spanish Bean Soup

Directions

1. 1
   Soak the garbanzo beans over night or for several hours.
2. 2
   Drain the beans. Put them in a large saucepan. Add the smoked port product. This could be a ham hock, a ham bone, a hog jowl, smoked pork neck bones, etc. Cover with water about 2 inches above the top of the beans.
3. 3
   Cook until the beans are slightly underdone. Start checking after about 45 minutes. Remove the bones or meat. Cut any meat into small pieces and return to the saucepan.
4. 4
   When beans are done, set them aside. Heat 2 tablespoons of cooking grade olive oil in a large frying pan. Add onions and green pepper. Saute until softened.
5. 5
   Add the pressed garlic, ground annatto, ground coriander, onion powder, cumin, cayenne and saffron to the frying pan. Saute another 30 seconds, stirring constantly.
6. 6
   Add the sliced potatoes and toss with the mixture for another 30 seconds so that the potato slices are coated.
7. 7
   Add the vegetable and spice mixture to the beans. Pour a cup of water into the frying pan and scrape up the remaining bits. Add to beans. This should be quite a brothy soup so add a little water if you think you need it.
8. 8
   Add the chicken broth concentrate to the pot and cook at a simmer for 20 minutes or until the potatoes are tender.
9. 9
   Add the sliced chorizo and cook for 5 minutes more.