You guys… I did it. I soaked and cooked beans!
A couple posts ago, I shared with you that I was going to try to use less canned beans after learning the importance of soaking beans.
Turns out, beans (and legumes, grains, nuts, and seeds) have anti-nutrients which make it hard for our bodies to digest them. This is why beans have the reputation of being the “magical fruit”. If you properly soak them, they won’t cause that, ahem… “magic” and other unwanted digestive distress. More on why to soak these foods here and here.
For people with poor gut health or leaky gut, anti-nutrients are even more problematic. We eat a ton of beans and nuts so I’ll be honest, I was pretty overwhelmed learning about the anti-nutrients. Especially since we are working through some gut issues in our house.
I decided doing something is better than doing nothing and I should just start somewhere – take baby steps. Baby step number one was soak beans. So I bought a boat load of dry beans on my next grocery run and the madness began.
I figured if I am going to go through the work of soaking beans, I might as well do a ton and freeze in servings so I still have the convenience of quick meals.
I may have taken on too much.
I soaked black beans, pinto beans, garbanzo beans, and split peas for 24 hours. The next afternoon I cooked my favorite slow cooker Mexican beans, a pot of black beans, another pot of pinto beans, ANOTHER pot of garbanzo beans, and YET ANOTHER pot of split peas that became split pea soup for dinner.
Since we first got married, my husband has offered to do dinner dishes every night since I do the cooking. (Isn’t he sweet!) Well, he was regretting that deal after washing every pot we own from my bean endeavors.
The Mexican beans turned out delicious as usual, the soup was also a success. In my multiple pot bean cooking madness, I overcooked the black and pinto beans and maybe slightly under cooked the garbanzo beans, although my homemade hummus didn’t notice.
In my opinion, the only reason to make a big pot of garbanzo beans is homemade hummus.
Ahhh, hummus. We always have hummus in our fridge. We love to snack on veggies and hummus. Sometimes that’s what I eat for lunch – especially in the summer when it’s too hot to eat a big meal or cook.
This was my firstborn’s lunch today – his request! Bell pepper, jicama, carrots, grain-free crackers (homemade with him), cucumbers, and hummus (also made with him).
I recently committed to stop buying store-bought and making my own. I think the preservatives in the store-bought stuff were causing irritation around my son’s mouth. Bonus: he loves to make it with me!
This is the classic recipe I love. It’s so much better the store bought stuff! Maybe it’s creamier? Or smoother? Maybe more filling? Surely more satisfying! Whatever it is, I just know it’s better.
This hummus is so good just the way it is. Someday we may experiment with fancying it up (roasted garlic, roasted pepper, something spicy, ect.) for a little variety. Let me know in the comments if you experiment with additional flavors!
*adapted only slightly from Gimme Some Oven
This is technically a double batch but I have been making this amount every time either to share at a get-together or to enjoy through the week. Feel free to cut in half if you don’t go through hummus as quickly.
3 c. cooked garbanzo beans (or roughly 2 cans)
3-4 cloves garlic, peeled and smashed
¼ c. + 2 Tbsp. tahini
¼ c. lemon juice
¼ c. extra virgin olive oil
1 tsp. ground cumin
Sea salt and freshly cracked black pepper, to taste
¼ c. water + more as needed*
For garnish: more olive oil and black pepper
* 1/4 c. has been perfect with canned beans in the past, my homemade beans required almost ½ c. (Maybe because they weren’t as soft?) So start with a couple tablespoons and add water as needed. Runny hummus isn’t yummy.
1. In a food processor combine beans through salt and pepper. Pulse until mostly smooth.
Note: I prefer my hummus chilled so I cover and refrigerate before serving. It can also be stored in the fridge (in a sealed container) for a few days.
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