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I have a frugal, healthy cooking tip to share for garbanzo beans (chick-peas). They are a staple in our house and I try to never be out of them. My friend Nheena Ittner shared this idea and I have been cooking them this way ever since. I like to buy organic, dried beans in the bulk section of our local co-op. Not only does it allow me to have beans in bulk, but they are also not loaded with sodium or any chemicals or additives that may come with canned beans. Plus, this technique comes with the benefit of rendering vegetable stock. (Anyone who has bought organic vegetable stock knows what a money saver making your own stock can be.)
I replenished my supply of cooked beans today and froze half. The rest are in the refrigerator to add to salads and make fresh hummus. Thank you to Nheena for this wonderful tip!
Produce with Amy 