Preparing Dry Garbanzo Beans

Using dry beans versus canned beans is so much better for you [and usually way cheaper]. Canned beans have a bunch of preservatives and are generally really high in sodium. You can avoid those additives if you are willing to put fourth a little extra effort into the preparation.

Cooking dry garbanzo beans is quite easy, if a bit time consuming. These instructions will apply to most dry beans.

First, put the dry beans into a bowl or container to soak overnight [I put mine right into a saucepan to prevent extra dishes]. Add water. You are going to want the beans to be covered with at least a couple of inches of water [they are going to expand like crazy].

The next day, drain the water and rinse the beans thoroughly in a colander.

Put the beans into a saucepan and cover with an inch or two of water. Bring to a boil and then down to a simmer. Let simmer until soft. Ours simmered for a little over an hour before they were done.

When they are done cooking, drain and use. If you do not plan to use the bean immediately, they can be stored in a container in the fridge for a couple of days.

Yay. You have prepared dry beans. Pretty easy, huh?