@nomante.potante: A few tips: 1. Older beans take longer to soak and cook. 2. Bring the beans to a boil and simmer it for around 40 minutes. Make sure it doesn’t boil since that can make the beans crack and split. 3. The fastest way to cook them is in a pressure cooker. Some beans might take even 10 minutes to finish. 4. Soaking reduces cooking time and improves digestibility. Overnight soak: cover beans with water (3:1 ratio) and let them sit for 8–12 hours. For quick soak: blanch dried beans for 2 minutes and let it soak for a couple of hours. 5. Adding salt and baking soda speeds up the cooking process but beware that baking soda can slightly alter the flavour. 6. You can use the leftover bean water in soups and stews. After cooking chickpeas, you can use the aquafaba (chickpea water) as an egg replacement in baking. 7. Flavour the beans with onion, garlic, herbs to enhance the flavour. 8. Store cooked beans in an airtight container in the fridge for up to 4-5 days.

Nomante

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Sunday 23 February 2025 13:36:41 GMT