On Feb 27, 3:30*pm, Lin > wrote:
> After all the talk of stock, yesterday I put on a pot of pork stock
> using two very large chops that I had grilled the night before. It took
> a while to get the consistency and flavored that I wanted, but it's good
> to go now. SPICY and the meat is very tender!
>
> I'm doing a very loose interpretation a Shed Pork and Green Chile Stew.
> Potatoes are the typical starch but I have a can of garbanzo beans that
> I thought might work (I'm in the mood for a white bean). My question is:
> If I simmer them for a long time, will they soften up? I like garbanzo
> beans/chickpeas well enough -- but preferably in a salad. I don't think
> I want them as chewy in a stew.
>
> I probably will stick with cubed potatoes, but I'd be interested in what
> I could expect from the garbanzos for other stove-top applications.
>
> TIA!
>
> --Lin

I would think they would soften up. Give them some time to simmer
though, as I think they're more form than a cannelini or navy bean.

Kris