Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Venison | 100g cooked | 158 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Stew | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- =
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, 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.