Also known as "chickpeas" , these are one of the oldest form of protein on the books. They are healthy & so versatile.
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The buttery, nutty flavor and firm texture of the Garbanzo Bean (or Chick Pea) makes it very versatile. They are a good source of calcium, the B Vitamins, protein and iron. According to WebMD, Garbanzo beans help lower blood sugar, help with digestion, give you stronger bones, and in some instances can help with mental health.
Sift through dry beans and remove any shriveled beans or pebbles. You should soak dried beans before cooking: the night before, add 1 part dried beans to 3 parts water to a large bowl and soak for at least 8 hours before draining and rinsing; OR, day of, add dried beans to a pot, cover with several inches of water, and boil for 5 minutes before removing from heat and allowing the beans to soak for at least an hour before draining and rinsing. To cook beans on the stove top, add soaked, drained, and rinsed beans to a large pot and cover with several inches of fresh water. Bring to a boil, then reduce heat and let simmer until cooked to preferred tenderness (about 1.5 hours). For firmer beans that hold their shape when fully cooked, leave the lid off during cooking. For creamier beans (ideal for hummus), leave the lid on but ajar while cooking. Skim off any scum or foam that floats to the top during cooking. Cooked beans keep in the fridge for 1 week and the freezer for 6 months.
INSTAPOT METHOD: Rinse and drain beans, you do not need to soak them. Add to instant pot and cover with water by 1 inch, and add a pinch of salt. For firmer beans, cook on high pressure for 45 minutes with a 10 minute natural pressure release. For creamy beans, cook on high pressure for 50 minutes with a 15 minute natural pressure release.