You might know from my various posts that I don’t really like beans. Beans, the legume, the protein-fiber-rich nutrient. Not my favorite thing. I like green beans. And I am ok with garbanzo beans. I will eat kidney beans but only in two things, the two bean salad (click here for recipe) or my Sausage, Beans, and Rice adaptation (click here for recipe). But otherwise I don’t eat beans. You may also know that I bought some dried garbanzo beans in bulk once. Since I didn’t know what to do with them I turned to the internet for some education. 
The internet said there were two ways to get the beans ready for a recipe: one was a “quick soak” idea, it requires cooking and doesn’t seem quick to me at all. The other was a soak-over-night way. I tried them both. I didn’t really feel there was a different outcome to the two methods, but obviously the methods themselves were different. I preferred the overnight soak because it doesn’t require any real time that I have to be in the kitchen. Rinse the beans, fill the bowl with water, let them soak, changing the water a few times as they soak. Since I haven’t taught a Nia class in the area of San Jose where I bought the last dried beans, I decided to buy some organic dried garbanzo beans online. To get them ready for cooking I opted for the let-it-set method. I didn’t time the soak because I had done it before and I know that overnight is good enough. I know I let them set from one morning, until the next afternoon. Then I rinsed them and put them on the pan to roast. Apparently not all beans can just be soaked for about 30 hours. Apparently some HAVE to be cooked — as in boiled. These beans did not come out well just soaking. I didn’t know that until I was already roasting them.
I had a huge bowl soaking so when I did the roasting I had only used about half. So I figured that if I let the remaining beans soak longer they would be fine. So I left them soaking until the next day. Throughout this soaking period I had drained the water and refilled. I even took them all out of the bowl, rinsed them, then put them back in the bowl with fresh water. So — again, I figured they had soaked enough they would be fine. Again, part way through cooking when I had a taste they were NOT good. I hadn’t tasted before I added all of my other ingredients so dinner was almost going to be REALLY gross. But I just added water and let them cook and dinner was salvaged.
But now I know. Apparently these beans HAVE to be cooked in order for them to be edible. When not cooked they are really HARD and they taste like a green seed. No good. Not the creamy mush you expect from a garbanzo bean. Also . . . these beans, while they have not popped as the other ones I soaked did, they are letting off a very large and stinky amount of gas! Whew! Again my kitchen smells of bean gas. They are gassy beans! I have yet to cook the rest.
So . . . here I am again, just sharing things I learn. Maybe I can save someone’s dinner if they are like me and think that all dried beans can just be soaked without the cooking. I was fortunate in that what I was cooking was ok with me just adding water and letting it all cook a bit longer than I had planned. But somethings you can’t do that to. So if you are like me and you like the soaking method, try it on a small batch first to see if that will be sufficient.
Please understand I am not saying there is anything wrong with these beans or the brand. I am just saying that I learned not all garbanzo beans can JUST be soaked. Apparently some need to be cooked too!
Do you have a recipe that you use garbanzo beans in? Care to share?
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