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Beans & Legumes
Beans and Legumes From Scratch

7 INGREDIENTS • 4 STEPS • 8HRS 45MINS

Beans and Legumes From Scratch

Recipe
5.0
1 rating
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.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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.
8HRS 45MINS
Total Time
$0.31
Cost Per Serving
Ingredients
Servings
6
us / metric
Dried Chickpeas
2 1/4 cups
Dried Chickpeas
Kosher Salt
3 Tbsp
Kosher Salt
for soaking
Kosher Salt
2 tsp
Kosher Salt
Onion
1
Onion, halved
optional
Fresh Thyme
3 sprigs
Fresh Thyme
optional
Garlic
1 clove
Garlic, crushed
optional
Bay Leaf
1
Bay Leaf
Nutrition Per Serving
VIEW ALL
Calories
80
Fat
1.2 g
Protein
3.8 g
Carbs
14.2 g
Love This Recipe?
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Beans and Legumes From Scratch
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Author's Notes

Yields about 6 cups of chickpeas.
Cooking InstructionsHide images
step 1
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.
step 1 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.
step 2
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 (2 tsp). Cover with water by three inches.
step 2 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 (2 tsp). Cover with water by three inches.
step 3
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.
step 3 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.
step 4
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.
step 4 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.
Tags
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Beans & Legumes
Dairy-Free
Budget-Friendly
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Side Dish
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