Steve wrote on Sat, 29 May 2010 14:30:52 +0000 (UTC):

>> 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.

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.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not