WOW! I’m a convert, along with my toddler and even my husband, who wouldn’t normally hover over a bowl of beans, licking his lips and fingers…
Recently I found a yummy-sounding recipe in More-With-Less for Roasted Soybeans. Soybeans are hard to come by around here, so I used chick peas, or garbanzo beans.
This recipe was so easy and so tasty, I can’t wait to try it again. Talk about healthy, too! Here’s just a few benefits of eating chick peas:
- high in fiber, especially insoluble fiber, which is good for your colon
- filling, making it easier to eat right and eat less
- cheap, considering the healthy bang-for-your-buck – about $1.25/lb around here
- 1 cup of cooked chick peas = nearly 30% of your daily protein needs
Roasted Chick Peas
1 lb. (16 oz) dry chick peas (or soybeans)
1 TBS margarine (don’t hesitate to try butter or your favorite oil – this is just the original recipe, and the margarine actually tasted amazing)
1/2 tsp salt
Rinse the beans and soak them overnight. Next morning, drain and rinse the beans again, and cook them on medium-low, covered by a few inches of water, for up to 3 hours. You’re tasting for nice tender beans. Check them from time to time to make sure there’s plenty of water and they’re not burning.
Put the beans in a towel and rub them to get the skins off. Discard the skins. Heat a heavy skillet (I use cast iron) and stir the beans in it until they are golden brown. Let it take its time.
Just before removing the beans from the skillet, stir in the margarine and salt. Drain on paper. These are best hot and fresh, although reheating them in a toaster oven yields good results too (just a little chewier).
Roasted chick peas are habit-forming, and you don’t even have to feel guilty about that.
They’re fantastic on salads, too! Num num num.
For a picture-free, easy-to-print version of this recipe, please click on the following link: