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Show Notes for Thursday 4/4/2024

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Good morning, and happy Feast of St. Isidore of Seville! On today’s show, we welcome Dr. Matthew Bunson to talk about the life of this incredible bishop and Doctor of the Church. Other guests include our Catholic Counselor Kevin Prendergast to discuss April as Alcohol Awareness Month, plus Rita Heikenfeld with a recipe to help you use up the rest of your Easter ham.

Fr. Robert Nixon – The Paradise of the Soul

Dr. Matthew Bunson – EWTN Doctors of the Church Series

Dawn Beutner – Too Small A World

Dr. John Bergsma – Love Basics for Catholics

Rita Heikenfeld – AboutEating.com

Gary Michuta – The Gospel Truth

Dr. Jeffrey Morrow – A Catholic Guide to the Old Testament

Danielle Bean – DanielleBean.com

Fr. Sebastian Walshe – Heart of the Gospel

Fr. John Gavin – Mysteries of the Lord’s Prayer

 

Rita’s Spanish Bean Soup

Ingredients

Now if you have a ham bone left over, you can add that, too, when you cook the beans. Just remove it before serving. 

½ pound dry garbanzo beans (to use canned, see tip)

1 fresh chorizo sausage, cooked, cooled, thinly sliced

6-8 cups chicken broth

Left over ham – a couple cups or so, diced

1 nice onion, diced

2 medium potatoes, peeled and cut into small dice – Yukon gold are good

Pinch of saffron

½ t paprika

Salt, to taste

Instructions

DAY BEFORE COOKING:  Soak garbanzos overnight with 1 T salt in sufficient water to cover beans. Next day proceed with cooking soup:

When ready to cook, drain the salted water off the beans and put the beans and ham bone in broth in a Dutch oven.

Bring to low boil then reduce heat and cook for 40 or so minutes on medium heat, until beans are done.  Remove ham bone.

Meanwhile, saute onion in a bit of olive oil.

Add onion, ham, potatoes, saffron and paprika to pot. Cook until potatoes are done.

When potatoes are done, remove from heat and add chorizo.

Correct seasonings.  (Friend Linda adds a couple big splashes of Worcestershire Sauce and some freshly grated black pepper.)

TIP: TO USE CANNED GARBANZOS, DRAIN BUT DON’T RINSE. USE 2 CANS GARBANZOS.  You won’t need to cook the beans as long, about 20 minutes or so.