Garbanzo Bean Stew
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chickpeas (garbanzo beans)
dried |
|
| 10 | cups |
water
|
|
| 4 | pounds |
stewing beef
or venison, cut into 1 inch cubes |
|
| 1 | small |
onions
chopped |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
white pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chickpeas (garbanzo beans)
dried |
|
| 2.4 | l |
water
|
|
| 1.8 | kg |
stewing beef
or venison, cut into 1 inch cubes |
|
| 1 | small |
onions
chopped |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
white pepper
|
|
Directions
Soak the garbanzo beans overnight in twice their volume of water.
The beans will absorb much of the water and swell in size.
The following day, drain and rinse the beans under cold running water.
Place the beans in a large pot with the 10 cups of water.
Bring to a boil over high heat, reduce the heat to low, and simmer, uncovered, 1½ hours, stirring occasionally to prevent burning.
Add the meat, onions, salt, and pepper, stir well and continue cooking another 2 hours until the meat is tender and the beans are fully cooked.
Serve hot with one of the many Indian breads, for example, Indian Tortillas, Adobe Bread, or Piki Bread.
