Dried Beans -- Minimum reasonable soaking time
James Silverton > wrote:
> Steve wrote on Sat, 29 May 2010 14:30:52 +0000 (UTC):
>
>I don't think canned garbanzos include a lot of sodium after rinsing
>once or twice but I've no statistics on that except that I know the
>liquid in the can is quite salty.
Depends on what you're doing with them. I like to eat low sodium,
and some recipes I make from garbanzos have significant sodium from
other ingredients like preserve lemon, or harissa; in these recipes
I want completely unsalted garbanzos.
For just putting them on a salad, low-salt or even standard-salt
canned garbanzos are fine.
Steve
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