1/2 lb. garbanzo beans
1 tbsp. salt
1 beef bone
1 ham bone
2 qt. water
4 oz. white bacon
Pinch of paprika
1 onion
2 oz. lard
1 lb. potatoes
Pinch of saffron
Salt to taste
1 chorizo

Soak garbanzos overnight with a tablespoon of salt in sufficient water to cover beans. When ready to cook, drain the salted water from the beans, and place them with the beef bone and ham bone in the 2 quarts water. Cook for 45 minutes over slow fire.

Fry the white bacon with paprika and onion in the lard. Add to the beans. Also at this time, add the quartered potatoes, saffron and salt to taste. When potatoes are done, remove from fire and add chorizos cut in thin slices. Serves 4.