James Silverton > wrote:

> Steve wrote on Sat, 29 May 2010 13:55:23 +0000 (UTC):

>> Not my experience. For beans to cook to tenderness without
>> too many of them falling apart, they must usually be
>> pre-soaked. This effect is most marked (in my experience) with
>> garbanzos, which are a perfect texture if soaked overnight,
>> then boiled about 18 minutes at sea level. If you want
>> completely intact, but tender, garbanzos, say for use in a
>> salad.

>What's wrong with using "intact, tender", canned garbanzos (chickpeas,
>chana etc.) in a salad? They make pretty good hummus too and are really
>quite cheap, especially store brands.

Nothing at all. I like TJ's organic garbanzos in cans, and
it took me some amount of trial and error before I could cook
garbanzos at home that consistently have as good or better texture.

One reason to cook them at home is to get lower sodium. Another
is cost, but that's somewhat marginal, depending on your budget.

Steve