Rice with Chick-Peas

INGREDIENTS:
1 bay leaf
2 quarts of water
-black pepper to taste
1/4 cup of dry sherry
1/2 pound dried chick peas, rinsed
-in cold water, picked over, and left
-in water to cover overnight, or 4 cups
-of canned chick peas, drained
-one 4 ounce piece of salt
-pork rind removed
1 large onion finely chopped
2 cloves garlic finely chopped
1 large green bell pepper,
-seeded and finely chopped
1/4 pound smoked slab bacon,
-rind removed and finely diced
1 chorizo or other spicy sausage, diced
1-1/2 teaspoons salt freshly ground
2 cups of raw long grain white rice
1 cup of drained and chopped canned
-whole tomatoes or prepared
-tomato sauce

Directions:

If using dried chick-peas, place the soaked
peas in a large stockpot with the water and
bay leaf and simmer, covered, over low heat
2-1/2 hours, or until tender.

Now drain, reserve the cooking liquid, and
discard the bay leaf. There should be about
3 cups of liquid; if necessary, add some of
the water to make that amound.

If using cooked or canned chick peas, use
4 cups of water in place of the reserved
cooking liquid.

In a large, heavy casserole, cook the salt
pork, stirring, over the low heat for 4 to
5 minutes. Add the onion, garlic, the bell
pepper, chorizo, and bacon, and cook over
low heat until the onions are tender, 8 to
10 minutes.

Next add the tomatoes, salt, pepper, sherry,
and cook for 5 minutes. Add rice, reserved
cooking liquid, and chick-peas, and stir to
blend.

Cook over medium high heat till most of the
liquid has been absorbed and small craters
appear over the top of the rice, for 20 to
25 minutes.

Reduce the heat to low, stir the rice with
a fork, cover, and cook until the rice is
tender, 10 to 15 minutes. Remove the salt
pork and serve.

Serves 8 People