Cuban style Garbanzos


Growing up eating homemade garbanzos by my mom and grandma was always a favorite! Now I think they are Jared’s absolute favorite!! My mom nor grandma ever measure so it was hard to nail down an actual recipe for these! But I think we did it! Hopefully you love these as much as I do!

Cuban Style Garbanzo Beans 


2 15oz Cans of Garbanzo beans( drained)  or 1/2 pound of dry beans already cooked.

1 red Onion ( chopped) 

1 Green Bell Pepper (chopped) 

6-8 cloves of garlic (almost a whole head of garlic) smashed 

1/2 Tbs oregano 

1/2 Tbs cumin 

1/2 tsp ground annatto

1/2 tsp ground coriander 

1/2 tsp Spanish paprika ( f you want a smokey flavor use smoked paprika) 

2 bay leaves 

1 15oz can of salted tomato sauce

1/2 15oz can of salted crushed tomatoes (water drained) 

1 5oz jar of pimento sliced green olives (water drained) 

Salt to taste 

Note: My mom also uses the following below. I don’t normally cook with these because of their preservatives but they definitely add some flavor! I’m sharing the full recipe with you so up to you whether you use them or not. If you use these items omit the annatto and coriander from the recipe and add these instead. 

1 Tbs of Badia seasoning

1 packet of Sazon Goya with culantro and achiote

Both found in the Spanish section of the grocery store


1.) Heat a medium pot with some olive oil on medium heat until hot. 

2.) Add onion and cook till translucent 

3.) Add bell pepper and cook for 2-3 minutes 

I4.) n the same skillet move peppers and onions to the side. Add garlic and sauté by itself for 2-3 minutes then combine with the rest. 

5.) Add all of the seasonings and tomato sauce, crushed tomatos, and olives, mix well. Bring to a boil, then add garbanzos. 

6.) With a wire masher ( used for mashed potatoes) mash garbanzos a bit to thicken the mixture so that it’s not runny. 

7.) Bring to a boil again for 5 minutes, then reduce heat to low and cover. Let simmer for 20 minutes mixing frequently. 


NOTE: My mom says if these don’t taste good don’t blame her:) Adjust seasonings and spices to taste she says. 


Delicious "Cheese" Dip

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Friends! This is hands down one of the easiest most healthy and delicious cheese recipes you will ever make! Not only is it easy and tasty but it is very inexpensive and contains no common food allergens so win win! The consistency of the potato and carrot once blended really does mimic a cheese sauce. This works well for so many recipes! Stay tuned for one coming up next week you can make for fourth of july!

Delicious “Cheese Dip” 


2 Cups of potatoes ( russet or yukon) diced large and peeled. 

2 Cups of carrots, diced large 

1/2 Cup water ( use water from cooked potatoes and carrots) 

1/3 Cup olive oil 

1/2 cup nutritional yeast flakes

1 Tbs fresh lemon juice

2 tsp salt

1tsp garlic powder

1 tsp onion powder

pinch of cayenne powder  (optional) 


Boil potatoes and carrots until soft, drain ( use 1/2 cup of this liquid as the water) 

Blend in a high powered blender such as a vita mix until very smooth. 


Will store for 1 week in refrigerator . May be re-heated on stovetop or microwave. This makes a great nacho cheese dip but can also be used for enchiladas, scalloped potatoes & more 

Makes approximately 4 cups 

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