Make Raw garbanzo & black beans in 3 easy steps! They taste so much better than canned beans!
I’ve become a tight wad, cheapskate, penny pincher, whatever you want to call me, I’m that person. Why? Because Alex is getting married next year and we have the party of all parties to pay for. My husband is a, don’t worry about a thing; budget, we don’t need no stinkin’ budget, kind of person. We keep each other from going off the end of each spectrum, which is a good thing. So, when he saw that I was soaking dry beans a few weeks ago, he looked at me with his big blue eyes and sweetly said, “Babe, we can afford the wedding without resorting to buying from the bulk bins at the supermarket.” That’s when I rolled my eyes and said, “Babe, this isn’t about saving money (although it will), it’s about making the freshest food possible and reducing waste.” Because I’m smart like that.
The dry bean vs. canned bean epiphany came to me while we were in Tuscany, Italy in June. We were served the most amazing chickpeas while we were there, and you could tell that they were made fresh. There was no way that they came out of cans. That’s when I vowed to never buy canned beans again. What took me so long? Probably the same thing that has taken you so long, I thought it would be time consuming and a hassle. Wrong!
Making your own beans couldn’t be easier, and even though it’s not as simple as opening a can of beans, the taste and texture of homecooked beans is unbeatable. If you can find five minutes before bed to soak the beans, and one to two hours in the morning to cook them, you can make a large batch of homemade black beans or chickpeas for the week.
HOW TO MAKE HOMEMADE BLACK BEANS AND CHICKPEAS
I’m going to show you the long way to soak beans and a way to shorten the soaking time if you’re in a hurry.
Rinse and Soak
The Long Soak
For the Chickpeas: Rinse the beans in a colander and then cover with several inches of water in the pot that you’re going to cook them in and let them soak for 6 to 8 hours. The beans will expand quite a bit and soften.
For the Black Beans: Rinse the beans in a colander and then cover with several inches of water in the pot that you’re going to cook them in, let soak for 6 hours, until the beans expand and soften. Don’t let them soak too long or they’ll split.
For the Chickpeas: Rinse the chickpeas in a colander, put in a stock pot and cover with several inches of water and bring to a boil. Boil for 10 minutes and remove the pot from the heat, let the chickpeas soak for 2 hours. The beans will expand and become softer.
For the Black Beans: Rinse the beans in a colander and place in a stock pot. Cover with several inches of water and bring to a boil. Boil for 5 minutes and remove from the heat and let sit for 2 hours. The beans will expand and become soft.
For the Chickpeas: Drain and rinse them in cold water and then put them back in the rinsed pot and cover with several inches of fresh water. Bring to a boil, then reduce the heat to a low boil and cook for approximately 90 minutes, or until the beans are the texture you desire.
For the Black Beans: Drain and rinse the beans in cold water and put them back in the pot and cover in several inches of water. Bring to a boil and then reduce to a low boil and cook for 90 minutes to two hours, until you get the desired texture. Make sure you stir and check the water level often. Black beans soak up water quickly and will scorch if you don’t keep them covered.
Turn into Something Delicious
For the Chickpeas: If you want a firm bean for salads, like this one, or for roasted chickpeas, like these, don’t cover while they cook. If you want a creamy soft bean to make hummus, like this, or a burger, like this, put a cover on, leaving a part of it uncovered for steam to escape.
For the Black Beans: If you want a big batch of Mexican spiced beans, add the spices from this recipe to the beans during the last thirty minutes of cooking. You can also use them to make this burger, or this “meatloaf.”
Don’t undercook raw beans as they contain lectins, which are glycoproteins, commonly found in plant foods, but the kind found in raw and undercooked beans are toxic. Just make sure to cook black beans and garbanzo beans at a low boil for at least 90 minutes and you’ll be fine. Other types of beans may need more time to cook.
Make sure you check the water level of the beans often. Beans will soak up the water and scorch easily. Don’t add cold water, if you have to add more add boiling water.
Don’t add salt to the water until the last 15 minutes of cooking or you may end up with tough beans.
Save money, eat better, and reduce waste by making homemade black beans and chickpeas. Once you make your first batch, you’ll never want to eat canned again.
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