Spanish Bean Soup

1/2 pound dried chickpeas a.k.a garbanzo beans
1 ham bone
1 beef bone
1 tablespoon salt
4 cups low sodium chicken stock
4 cups water
1/4 pound salt pork or bacon, cut into thin strips
1 onion, finely chopped
1 Spanish Sausage a.k.a Chorizo, sliced into thin rounds
2 potatoes, peeled and cut into quarters
1/2 teaspoon Paprika
Generous Pinch of Saffron
Salt and Pepper
Rinse beans in cold water. Place in a pot and cover them with water completely, add 1 tablespoon of salt to the water.
The next day drain the beans and place them in a large soup pot. Add the 4 cups of water and the 4 cups of chicken stock to the beans and add the beef and ham bones. Over low heat, cook for 45 minutes.
If any yucky foam forms on the top, just skim it off.
Slowly fry the salt pork(or bacon). Once it started to get a bit browned, add the onion and cook until soft.
To the pot with the beans, add the pork, onions, potatoes, paprika and saffron.
When the potatoes are done, remove from heat and add chorizo.
Salt and pepper to taste.
****Ask the butcher behind the counter where they keep the salt pork, ham and beef bones****
Recipe adapted from The Columbia Restaurant