I haven’t tried this yet, but I’ve heard it’s good. The annotations are by someone else. Maybe I’ll try this
later this week or next week. You know how I love the more musical of the fruits.

Baked Garbanzo Beans The Basque Kitchen Hirigoyen

Time: 1 hour and 10 min. plus 24 hours soaking

1/2 cup olive oil
2 med onions, thinly sliced
6 garlic cloves, finely sliced
1 dried red chile, mild or spicy (I use 1 1/2 t ground Chimayo red)
1 T coriander seeds, crushed
2 bay leaves
3 cups garbanzo beans, soaked 24 hours at room temp. (I use 2 cans
garbanzos, drained – works just fine)
5-6 cups vegetable or chicken broth (I use 2 14.5 oz. cans. I reduce the liquid
because I use cooked beans.)
10 saffron threads, soaked in a little warm water
1 T kosher salt or more to taste (OR LESS! Esp. if you use full-salt broth;
wait and add toward end)
1/4 t freshly ground white pepper or more to taste (black’s okay)

Preheat oven to 450 deg. In a large casserole, warm the olive oil over
med-high heat. Add the onions, garlic, chili, coriander and bay leaves;
saute for about 5 min.

Drain the garbanzos, and add them , along with the broth, saffron, salt
and pepper. Cover and bring to a boil. Transfer to the oven. (It doesn’t say
to, but I find that the dish works better if you uncover it when you put it
in the oven.)

Bake until the beans are soft and cooked through, 45 to 50 minutes. Season
to taste with salt and pepper, and serve.

Yield: 6 servings