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4

Why would canning reduce this process further [than soaking]? Because canned beans are cooked. Cooking adds to further breakdown of many flatulence-causing elements. In fact, if the primary concern is flatulence and indigestion, several authoritative sources have recommended skipping soaking and just using longer cooking. I'll quote from my answer to a ...


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This is a standard task for pressure cooking. Normally, pressure cooking only saves you time. But with dried legumes and with potatoes, the result is typically creamier. Also, try switching your chickpea source if you only had your experience with one batch. Maybe you just happened to use a batch that was old, or grown under imperfect conditions. The ...


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I have made chickpeas 2x recently and I was happy with them. What I did: 1: Rinse and then short soak - maybe 1 hour. 2: Long cook, covered - more like 12 hours. Chickpeas are little beasts. They can take it. 3: Salted cooking water, enough to cover chickpeas and not extra. I think cooking in salty water gets the salt thru and thru the bean. I ...


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