Beans & Legumes

Beans and Legumes From Scratch

Recipe

7 INGREDIENTS • 4 STEPS • 8HRS 45MINS

Beans and Legumes From Scratch

5

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.

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/

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

2 1/4 cups

Dried Chickpeas

3 Tbsp

for soaking

1/2 Tbsp

1

Onion, halved

optional

3 sprigs

optional

1 clove

Garlic, crushed

optional

1

Nutrition Per Serving

VIEW ALL

Calories

80

Fat

1.2 g

Protein

3.8 g

Carbs

14.2 g

Beans and Legumes From Scratch

Save

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 (1/2 Tbsp). 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 (1/2 Tbsp). 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.

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Beans & Legumes

Budget-Friendly

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