When I was working at the University and Al was home, running his business out of our house, he cooked supper every night. This was great, I didn’t have to cook when I got home, and Al got some cooking experience. He really doesn’t like to cook at all, so I was very grateful that he did it for me, and we found a lot of easy recipes for him to make. This is one of them, and when he made it he used a couple of cans of garbanzo beans – easy peasy! But this time I wanted to try it with dry beans, instead, and it turned out great! The garbanzo beans have a marvelous flavor, much better than the canned. And instead of cooking sherry, I use Gallo Cocktail Dry Sherry, it’s a lot cheaper and better tasting (imho) than cooking sherry and doesn’t have the added salt.
1 lb dry garbanzo beans
1 (49 1/2 oz) can chicken broth
2 C water
1 t garlic salt
12 boneless, skinless chicken breasts
2 onions, chopped
8 cloves garlic, crushed
1 1/2 C cooking sherry
Sort and rinse beans, put in large pot with chicken broth, garlic salt, and 2 C water. Bring to a boil, stir, and reduce heat to simmer. Cook about 2 hours or until beans are soft. Add remaining ingredients, stir to mix, bring to a boil, then lower heat to simmer. Cover and cook for 1 1/2 hours, stirring occasionally. Serve with cornbread.