Garbanzo Bean Stew
Ingredients
- 2 lb Dried garbanzo beans
- 10 cup water
- 4 lb Stew Beef or venison, cut into 1-inch cubes
- 1 sm Onion, chopped
- 1 tsp salt
- 1/2 tsp white pepper
* 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, 1 1/2 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.
* 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, 1 1/2 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.
This article uses material from the "Garbanzo Bean Stew" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
