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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:

  1. Drain soaked garbanzo beans or if using canned, drain and rinse.

  2. Place all ingredients, except salt and cilantro, into pressure cooker or Instant Pot.

  3. 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.

  4. If using a stovetop pressure cooker, cooking time maybe more like 35 minutes for SOAKED beans according to this chart.

  5. One pressure has released, add salt and cilantro. Adjust seasonings as desired.

#Legumes #Dinner

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