This is a Spanish appetizer that you could order at any Tapas bar, but of course with the Spaniard's colonizing Cuba, the Caribbean influence and spices made it's way into the dish. I've had this dish in Tapas bars and the taste is really different than what it's hybrid Cuban version is, for one they don't add any meat, we Cubans always add some kind of pork product to beans it's just a rule at least it was in my grandma's kitchen. If it didn't get fried in pork fat, there was pork in the meal somewhere hidden or visible but it was there.
1 onion, chopped
3 cloves garlic, minced
3 tablespoon olive oil
1 green pepper, chopped
1 red pepper, chopped, if you don't have red pepper, substitute with 1 small jar of roasted red peppers sliced
1/4 pound ham, diced
1/4 pound chorizo, diced
1 (5-ounce) can tomatoes sauce
1/4 cup dry white wine
2 15 ounce cans of Chickpeas - garbanzo beans
1/2 tablespoon of Badia Complete Seasoning if you have it if not then 1/4 teaspoon each of cumin, garlic salt, onion powder, oregano .
In a large skillet saute the peppers, onions and garlic in the olive oil until soft.
Add the meats and and spices saute them until for 5 mins.
Add the tomato sauce, wine, and chickpeas turn the heat to low and let it simmer for 20 mins or the time it takes to make rice. You could eat this on it's own and that is how it's serve in tapas bars, but we always make rice to go with it.
Serve over rice and enjoy! (I think this can be a Rachel Ray 30 min meal, I wonder if she's interested in the recipe? hum.. Ooooo... maybe a guest spot, nah I love the girl but the constant talking would make me crazy I'm a quiet cook, concentrated and quick but definitely quiet LOL).