I’m trying to eat more beans as I eat less meat and making them from scratch is not an option. Pre-cooked beans are very hard to find where I live apart for chickpeas apparently.
I’m trying to eat more beans as I eat less meat and making them from scratch is not an option. Pre-cooked beans are very hard to find where I live apart for chickpeas apparently.
I eat chickpeas at least once a week. Soak overnight with salted water, then simmered on stovetop for 30+ minutes (just try eating one to see if they’re to taste). You can drain and keep in refrigerator for a couple days like this, so they’re ready to go.
Here are the recipes I kind of cycle through:
In a salad: spread out over baking sheet(s) with salt+pepper, roast on high heat (200+) about 10-20 minutes, put on salad with a garlicky tahini dressing + a messy drizzle of sriracha sauce for spice.
Frizzled chicpeas: Start caraméling a lot of onions in a large skillet. Amount of olive oil will determine how “rich” you want end product to feel. Dump a bunch of roughly smashed garlic in, then add your boiled (and preferably dried) chicpeas. Cook until good. I do it vegan, but pressing in some halloumi against the bottom of the pan to get it browned is good here.
Just a chicpea-forward been salad: mixed with assorted whatever beans, onions, in a vinegary dressing. Gets better the longer it soaks, so great for leftover lunch the next day.