If you haven’t yet cooked beans for yourself, garbanzos are a very satisfying first experience. You’ll find the dry garbanzos in the bulk area of your grocery. Buy about 2 cups of dry beans (approximately 1 pound). Just be warned. It will be very difficult to return to the canned ones once you’ve tasted home cooked.
Dried beans are simple to cook. If you soak them overnight, the cooking goes faster. If you forgot or don’t have the time for soaking, just give the beans a 10-minute rolling boil then proceed with cooking, either stovetop or slow cooker. See my master post, How to Cook Beans for more details.
Quick reference bean timing:
- begin with a 10 minute rolling boil then proceed with either stovetop or slow cooker
- stovetop: 90 minutes at a slow simmer
- slow cooker: 4–6 hours on low, 4 hours on high (begin checking for doneness at hour 3, especially for smaller beans)
Once you have yourself some cooked garbanzos, make some hummus!
