Pre-soaked Garbanzo Beans
This recipe uses a traditional method of a long soak and slow cooking. This ensure that you get a more nutritious pot of beans.
1cup dried garbanzo beans (chickpeas)
3-5cups water that is simmering (just before it boils)
2Tbls. whey or lemon juice
1tsp. sea salt
Cover beans with simmering water. Add whey or lemon juice and leave in a warm place for 24 hours. Drain and rinse. Add to a pot with more water and bring to a boil. Skim all the foam off that rises the top and then lower the temperature to keep at a simmer. Cover pot and cook for 6 to 8 hours. Add the salt when the beans are very tender. (Don’t add salt till the end or they will get tough skins)
These beans are great for making hummus.