Garbanzo beans have a light tan color and more of a square-ish, nutty look than other beans.
Also known as chick peas, they provide the main ingredient in humus. This bean is a popular sprouting bean but can also be soaked overnight or simmered gently for several hours to attain tenderness. They are a medium-sized bean that goes well in soups, salads and Mexican dishes. After cooking, this bean remains nice and firm and has a nut-like flavor. Garbanzo beans are rich in fiber, helps lower cholesterol, are high in potassium and low in sodium that helps to reduce high blood pressure. Because they can be sprouted, make humus, or taste great in soups they are an important part of your long term food storage plan and great for emergency preparedness.
Directions for use:
For overnight soaking, cover each cup of beans with 3 cups water and let stand overnight or 12 hours. For quicker results, add dry beans to boiling water boiling 2 minutes and let stand for 1 hour. In cooking, use same water. Cover and simmer slowly in water until beans are tender, about 2 hours. Add more water if necessary. Season with salt, pepper, onion, or garlic. Cooking tips: to keep skin from bursting, simmer gently and stir as little as possible. Add 1/8 tsp. baking soda per cup of beans to shorten cooking time in hard water. Do not add tomatoes, lemon juice, wine, or vinegar until beans are almost tender as they delay softening.
Serving size 1/2 cup Servings per bucket 149 Calories per serving 364