Photo courtesy of Columbia Restaurant.

Adapted from the heavy, multi-course cocido madrilène stew of Spain, Columbia Restaurant founder Casimiro Hernandez, Sr.’s version catapulted the restaurant into foodie fame. His simplified Spanish Bean Soup incorporates elements of the original feast—meat, potatoes and garbanzos—into one bowl. Now, you can make the signature warming medley in your own kitchen.

Ingredients: ½ pound garbanzo beans (chickpeas), dried; 2 quarts water; 1 Tbsp. salt; 1 ham bone; 1 beef bone; ¼ lb salt pork, cut in thin strips; 1 onion, finely chopped; 2 potatoes, peeled and cut in quarters; ½ tsp. paprika; pinch of saffron; 1 chorizo (Spanish sausage), sliced in thin rounds. 

Wash garbanzos. Soak overnight with 1 Tbsp. salt in enough water to cover beans. Drain the salted water from the beans. Place beans in four-quart soup kettle; add two quarts of water and the ham and beef bones. Cook for 45 minutes over low heat, skimming foam from the top. Fry salt pork slowly in a skillet. Add chopped onion and sauté lightly. Add to beans along with potatoes, paprika and saffron. Add salt to taste. When potatoes are tender, remove from heat and add chorizo. Serve hot in deep soup bowls. For a thicker soup, stew it longer. Serves 4.

Photo courtesy of Columbia Restaurant.

Columbia Restaurant, 411 St. Armands Cir., Sarasota, 941-388-3987.