Soaking and Cooking Dry Beans and ChickpeasCourse: DinnerCuisine: AmericanDifficulty: Easy
Canned beans and chickpeas are easy but not necessarily better. They usually have lots of sodium and have no taste. With a little planning and sourcing good products, you will end up with a much tastier meal. A brand I go to a lot is Rancho Gordo.
1 lb beans or chickpeas
Pinch or two of salt
2 Bay leaves
3 garlic cloves, smashed
- In a large bowl or Dutch Oven, place the beans/chickpeas and cover with cold water. Cover the pot. Allow to sit on the counter for up to two days.
- Drain the water, and again cover with cold water.
- Toss in the bay leaves, smashed garlic and pinch or two of salt. Bring to a boil, then reduce the heat to a simmer for at least 90 minutes. If using larger beans, it will take longer so just keep checking until they are soft but not mushy.
- I always keep the cooking liquid and freeze it for when I am in need of 1/2 cup to 1 cup of stock. It has great flavor and is vegetarian.
- Drain the beans and allow to sit in a mesh sieve for and hour to remove any residual liquid. At this point they are ready to use or add to a recipe, soup or salad.