Recipe - Garbanzo Bean Stew

2 pound Dried garbanzo beans
10 cup Water
4 pound Stew beef or venison, cut
into 1inch cubes
1 small Onion, chopped
1 teaspoon Salt
One half teaspoon 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 One half 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. ***** Margaret Archuleta of Picuris
Pueblo taught me the recipe for this simple and satisfying stew made with
garbanzo beans. I first tasted it while celebrating New Year's Day with
her family.

From "Native American Cooking," by Lois Ellen Frank
Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on May 25, 98