A few weeks ago we picked up a pressure cooker, and since then, life has changed!
OK, that’s probably a little dramatic, but our life, as it relates to beans, has definitely changed. We’ve always used a lot of beans in our cooking, but prior to last week we were buying a lot of canned beans out of convenience. With the pressure cooker, we finally feel like we have time to make dried beans again, which has resulted in better tasting beans, more bean for our dollar, and fewer concerns about the plasticy insides of those cans.
Organic canned beans are super expensive, so now that I can more easily do dried it has opened the floodgates when it comes to beansperimentation exbeanimentation experimenting with beans.
The last time I did roasted garbanzo beans I went simple and just tossed on some seasoned salt. Now that I have what feels like an unlimited bean supply, I figured it was time to mix things up a little.
These are a little spicy (feel free to play with the cayenne level to suit your taste), with just a slight nod to the flavors of India. I find they’re a great substitution for corn nuts – lots of flavor and crunch, zero guilt!