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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How to can garbanzo beans/chickpeas?
Comments (25)I just did this, I soaked the garbanzo beans overnight, rinsed them well, used pint jars, I had 11 jars in total, I processed them for 1 hour 15 minutes, at 15lbs (I am over 3000 feet) and took them out at around 1pm. It is now 8pm and only 6 jars have sealed the other 5 have not sealed, in fact they look like they have alot of pressure in the jars, I guess I have to wait until tomorrow? They are sitting there on the towel now. I put in 1 garlic clove in each and 1/2 teaspoon of salt. Was the problem 3" of water in the pressure canner? It seemed to me too full, the water was at the same height of the top of the jars on the bottom, I had a full bottom and 2 jars on top. What did I do wrong? My jars are perfectly new, and so are my lids. The jars that did not seal yet seem to have quite a bit more liquid than the ones that did, they all started out exactly the same. They had 1" space on the top, and they will filled 3/4 full of garbanzo beans. All my equipment is brand new, this was the first time I have pressure canned. The canner was at 15lbs and it is an All American. I do have experience with a regular pressure cooker so it wasn't a huge learning curve to use this one. After this much time do you think they might seal still? I am sure they are not, as instead of indented they are "out" dented!...See MoreHow to make Green bean chips (snack)??
Comments (5)Late to the party, but I did a little looking around, and if you're talking about those SnapeaCrisps, it seems as though they're probably ground up peas and rice flour, and extruded in the shape they are. I imagine, the closest you could come would be to puree up some peas, mix with rice flour, and deep fry the batter. It won't be baked, but the originals might as well be fried anyway, since they're pretty oily....See MoreBasic Bean Questions?
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Comments (30)Lou, you are the pasta fagoli king! Here's the black beans I made last weekend and had this weekend with rice, yum! Basic Black Turtle Beans - from 'The Bean Bible' by Aliza Green 1 lb. black turtle beans 1 ham hock or 1 tsp. liquid smoke (Being mostly vegetarian I don't know anything about ham hocks. When I make this type of recipe I use either 1 TBLSP fake bacon bits or some ancient McCormick stuff I have called 'Hickory Smoked Salt.' It's probably illegal now due to the nitrates, lol!) 1 whole onion stuck with 6 whole cloves (I diced up most of the onion and just stuck the cloves in two large pieces that I could fish out later) 2 bay leaves 2-3 sprigs fresh epazote tied with kitchen string, or 2 TBLSP dried oregano or marjoram (I used 1 scant tsp. dried epazote, and 1 tsp. dried oregano. I get the dried epazote from Penzey's mail order). 2 tsp. salt. I also added 1 tsp. of Adobo seasoning, which is a garlic, cumin, onion and oregano mix that I also get from Penzeys. Rinse the soaked black beans under cold water. Place in a large pot and cover generaously with cold water. Bring to a boil, then drain, discarding the water. (Or not. I soaked in twice their volume of water overnight, then drained and cooked in the crockpot with 4 cups veggie broth and the above ingredients). Add the ham hock and other seasonings EXCEPT the salt. Bring to a boil and then simmer for about 2 hours, (That's if you're doing on top of the stove. I simmered for 8 hours on low in the crockpot). Add salt after 2 hours if doing on top of the stove and cook for 1 hour longer or until tender to the bite. (Add salt at the end if doing in the crockpot. Salting beforehand makes the bean skins tough) Remove from heat and allow beans to cool. Take out cloves bay leaves and the ham hock. Remove the meat from the ham hock and add that back to the bean pot, discard the bone. Discard the bunch of epazote if you used the fresh stuff (which I have never seen in the mainstream groceries where I shop). Ladle into pint jars leaving 1/2 inch head space. Lable and freeze. For black beans and rice, add the beans to cooked rice seasoned with chili sauce. I used a can of mexican style stewed tomatoes (sans basil) or you can use plain chopped tomatoes and add your own sauteed onions, pepper and celery if you like. Season with chili powder to taste. Garnish with shredded cheddar and a dollop of sour cream. Here is a link that might be useful: Penzeys Spice Company...See More- 11 years ago
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sleevendog (5a NY 6aNYC NL CA)