Beans and Legumes From Scratch

Canned beans are incredibly convenient. Nothing, however, beats the flavor and texture of cooked-from-scratch beans. Once you get into a rhythm of cooking beans/chickpeas from scratch, you'll find it effortless and satisfying.

Total Time

8hr 45min

5.0

1 Ratings

Author: Alexandra's Kitchen

Servings:

Ingredients

•

2 1/4 cups

Dried Chickpeas

•

3 Tbsp

Kosher Salt

•

1/2 Tbsp

Kosher Salt

•

Onion , halved

(optional)

•

3 sprigs

Fresh Thyme

(optional)

•

1 clove

Garlic , crushed

(optional)

•

Bay Leaf

Cooking Instructions

Place the Dried Chickpeas (2 1/4 cups) in a large bowl and cover with water by at least 3 inches. Add the Kosher Salt (3 Tbsp) and stir to dissolve. Let sit at room temperature overnight or for 8-10 hours at least.

Drain chickpeas, rinse and place in a pot with the Onion (1) , Fresh Thyme (3 sprigs) , Garlic (1 clove) , Bay Leaf (1) and Kosher Salt (1/2 Tbsp) . Cover with water by three inches.

Bring to a boil, then lower heat and cook at a gentle simmer for about 45 minutes or until the beans are cooked through. Add water as need to ensure the chickpeas are completely covered with water the entire time.

Let beans cool in their cooking liquid. Discard thyme sprigs, bay leaf, and onion. Store beans in their cooking liquid for 5-7 days in the fridge and many months in the freezer. Use as desired in any recipes calling for chickpeas.

Author's Notes

Yields about 6 cups of chickpeas.

Nutrition Per Serving

CALORIES

FAT

1.2 g

PROTEIN

3.8 g

CARBS

14.2 g