The Beans & Grains Bible by Emma Borghesi

Author:Emma Borghesi
Language: eng
Format: epub, azw3
Publisher: Thunder Bay Press

Soaking chickpeas in water.

After rinsing, cover the beans in lots of fresh, cold water (about four times the volume of the beans themselves) and leave them to soak. In hot weather, soak them in the refrigerator to prevent fermentation. Dry beans are likely to wrinkle as they begin to rehydrate, but by the time they are fully rehydrated, they will have at least doubled in size and should be plump and smooth. When they are ready, rinse them thoroughly in preparation for boiling.

A quicker method entails boiling the dry beans in plenty of water for about three minutes and then allowing them to stand for at least four hours. Discard the water, rinse the beans in cold water, and then boil.

Never use the same water for cooking that the dry beans were soaked in.

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