Kris wrote:

> 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.

White, navy or great northern was what I had in mind for this dish so I
guess the garbanzo would work fine. I especially like white beans in my
white chicken chili.

Thanks!

--Lin (not so askeered to try the garbanzos)