Curried in a Hurry Garbanzo Beans
Are you new to cooking dried beans? It's so easy and cost effective, but sometimes opening a can of beans is easier. If you're feeling industrious read on for a few cooking tips!
1. Save the salt - salting your beans during cooking actually prolongs the cooking process making the beans tougher to breakdown, so I default to salting once their cooked.
2. Cook dried beans with a chunk of kombu, a type of seaweed that actually increases digestibility and neutralizes some of the gas promoting compounds in beans, a bonus for all parties! Plus, seaweed in full of minerals and provides ample benefits from a nutrient density standpoint. Don’t worry, your beans will NOT taste like the ocean.
What you need:
2 cups dried garbanzo beans, preferably (but not required) soaked overnight OR 3 cans garbanzo beans, drained
1 – 3-4″ piece of dried kombu
1 large onion, diced
2 large garlic cloves, minced
3 tbsp curry powder
1 tsp all spice
1 tsp nutmeg
2 tsp smoked paprika
2 tsp dried thyme leaves
2 tsp ground cumin
1 tsp pepper
optional: ¾ tsp cayenne pepper
1 – 28oz can crushed tomatoes
3 cups broth/stock/water
½-1 tsp kosher salt
¼ cup fresh cilantro, finely chopped
What to do:
Drain soaked garbanzo beans or if using canned, drain and rinse.
If using an Instant Pot, select “bean” setting and set timer to 23 minutes. Suggested cooking time is 20-25 minutes for SOAKED beans, so I ended up right in between, which was perfect.
If using a stovetop pressure cooker, cooking time maybe more like 35 minutes for SOAKED beans according to this chart.
One pressure has released, add salt and cilantro. Adjust seasonings as desired.