Garbanzo bean stew

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.