Total Calories: 133
Yield: 2 1/2 quarts
Drain the beans and put them in a large pot along with the broth. Bring to a simmer (not a boil) over medium heat and cook uncovered, stirring occasionally, until very soft, 11/ 2 to 3 hours. Frequently use a ladle to skim off any foam that forms at the surface. Discard the foam.
Stir in the granulated garlic and granulated onion. Cover, decrease the heat to low, and cook for 30 minutes longer. The beans should be so tender that they seem overcooked. They will firm up a bit when they cool. Stored in a sealed container in the refrigerator, Cooked Garbanzo Beans will keep for 5 to 7 days.
Note: The broth from the cooked garbanzo beans is extremely flavorful, so don’t discard it. Whenever I have some, I use it to cook polenta or soup.
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