I’m trying to eat more beans as I eat less meat and making them from scratch is not an option. Pre-cooked beans are very hard to find where I live apart for chickpeas apparently.
I’m trying to eat more beans as I eat less meat and making them from scratch is not an option. Pre-cooked beans are very hard to find where I live apart for chickpeas apparently.
If you’re having trouble getting dry chickpeas (or other dry legumes) to cook properly, sometimes it’s not your process at fault, but the legume itself. The older the legume, the worse they cook.
Ideally <1 year since harvest, ok 1~2 years, tolerable 2~3 years; all depending on how they’ve been stored, too.
But yeah, nice fresh dry chickpeas, soaked for 12-24hrs with a pinch of sodium bicarbonate, should cook to a lovely texture without a pressure cooker in 40-60 minutes.