Kris wrote:
> 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

Sometimes it depends upon the brand of canned chickpeas. Some brands are
firmer than others.