crunchy bean snacks question, chickpeas and beans
Comments (9)
11 years ago
11 years agoI make them. And have learned a few tricks. I soak and cook first, but i like a crunchy exterior with just a bit of soft meal inside. Not completely dried. (i make them to eat right away or within 24hrs in the fridge) ...they never last more than right away unless i hide some for a garnish.
You are reading what i have read. I experimented with many versions using up a full dried bag. Chickpeas/garbanzos.
I was just reading about other beans last night. I'm in a remote location and after having 'chickpeas' on the grocery list for 3 weeks it has become a running joke. But just traveled to a nearby village today that had cans, whoot-whoot!. Just cans, boo. But on sale and 4 for 5bucks. I prefer to soak my own.
The closest dried bean here is something called a 'raw yellow pea'. Looks like tiny garbanzos and round. Cooked them last night for dinner. Not really a split pea flavor. Longer cooking time. Planning on baking them tonight. Along with my can of chickpeas.
Other beans i have tried were not at all like described in the recipes. Not sure if 'hippies' will just consume anything, lol. I find that type of thing in blogs all the time. Freeze drying are the crispy overpriced packaged snack you see in stores, and i know you know that. Freeze drying is not a home event.Thanks for bring this up. We shall brain-storm this.
My favorite method so far...cooked chick peas, tender. Drain and dry. Important to dry on a kitchen towel and lay out for an hour or so....(right now mine are on a sheet pan above my wood stove on a drying shelf where i proof bread. Toasting in the oven dry, then tossing with a scant amount of good oil, then tossing in spice. I also like using avocado oil, tossing before roasting with spice. Avocado oil has a high heat tolerance.
I'm still fussing and experimenting. I traveled, felling a bit silly bringing dried bags of beans from NYC, but surprised to not find any here locally. The first batch for a party were such a hit i kept roasting during the festivities. Bringing out more from the oven. Used up all my fridged cooked chickpeas.
I'm still at a toss-up with using a good flavorful oil and spice before roasting. Heat will destroy some of the good qualities in some oils, but the spices i often use like some toasty heat...
I do think it involves playing around with it. Small batches trying different methods.
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sleevendog (5a NY 6aNYC NL CA)