If you’re not familiar with soaking dried beans, it’s really simple as long as you prepare ahead of time. That’s where menu planning comes in really handy! It will also save you a ton of money to buy them in bulk.
The same soaking rules can be applied to any beans:
- Lay out your beans to get rid of any foreign objects or spoiled beans
- Place beans in a big bowl
- Cover with water at least 3 inches above where they sit
- Soak overnight
- The next day, drain beans in a colander and rinse off with water
- Place rinsed beans in large stock pot, cover with water again
- Bring water to a boil, then lower the heat to a simmer for 1 hour (add salt here if you wish)
- After 1 hour, taste for the texture you prefer
*Most beans double in size after they have been soaked, so keep that in mind!
Recipe: Tahini-Free Hummus
Since we love Hummus in this house, I decided to whip some up for Sadie so she could join in. The traditional version has tahini, which is derived from sesame and is a big “no-no” for peanut allergic folks like herself. Before her allergic reaction to it, she gobbled it up. I think she’ll love this version just the same.
You could always fancy this basic recipe up with roasted red peppers, artichoke hearts, etc.
- 1 cup (or 16 oz. can) garbanzo beans
- 1/4 tsp. salt
- 1/2 tsp. cumin
- 1-2 cloves garlic, crushed
- extra virgin olive oil
*Can easily be doubled or tripled for a crowd
1. Place garbanzo beans, salt, cumin, and crushed garlic into food processor.