|Navy beans/Chickpeas||2 Cup (32 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chicken||4 (Backs, Necks, And Wings)|
|Chuck roast||3 Pound|
|Water||2 Cup (32 tbs)|
|Fried garlic croutons||1 Cup (16 tbs)|
Cover beans with water.
Soak overnight; drain.
Heat oil in large Dutch oven.
Add chicken and roast; fry until browned.
Add enough water to cover meat and beans; heat to boiling.
Reduce heat to simmer; cook 2 1/2 to 3 hours.
While meat and beans are simmering, clean and slice vegetables.
Add vegetables and spices to stew.
Simmer 1 to 2 hours or until meat is tender and falls apart when touched.