To prepare the beans, sort the beans and wash them, then soak them overnight in at least three times as much water. The water should be very clean because the beans will soak much of it up overnight. The next morning before going to work, throw off the excess water and wash the beans again. It seems almost invariably a slightly moldy bean shows up in the group - the overnight soaking makes the nasty beans easier to spot so molds don't get cooked in the food. Discard bad beans, and rinse the others until the run-off water is colorless. Then pour the beans in a crockpot and cover with about an inch of water. Start the beans on low if gone for several hours or on high if gone for 3-4 hours; then rush off to take care of your day business. [Cooking on the lower temp is more health conscience as 200°F of low and the 400°F of the high temp is quite different and makes a big difference in the nutrients left.]
Garbanzo Bean "Mashed Potatoes"
3 cups garbanzo beans, cooked and still very hot
cover the beans with bean broth
3-5 tablespoons coconut oil
1 wedge of onion
3 medium garlic cloves
1/2 teaspoon sea salt
The blend can be either a hummus or "mashed potatoes" or even a sauce or soup. They are high energy, very nourishing, and so easy to make and even easier to pack in a lunch!
In a previous posting, I used Garbanzo "Mashed Potatoes" as a side dish and it has made a great sauce for many of my vegan bibimbap (see Leftover "Bibimbap" for the recipe).
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