Title: Garbanzo Bean Stew
Categories: Ethnic Soup
Yield: 6 Servings

2	lb	Dried garbanzo beans
10	c	Water
4	lb	Stew beef or venison, cut into 1-inch cubes
1	sm	Onion, chopped
1	ts	Salt
1/2	ts	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.

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

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