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Garbanzo Beans, 25 lb. bag

SKU
A008
In stock
Special Price $36.99 Regular Price $48.09
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Overview

Garbanzo beans are great to use for making your own home made hummus.  Garbanzo beans are commonly known in the South as chickpeas. These are great to use in soups, stews, salads, and curry dishes.  There is so many possibilities to use these in.  They are so much better when you cook them up yourself.  These are a must have for your long term food storage.

Ingredients:  Garbanzo Beans. Naturally gluten free product. This product is non-GMO.

(Product is sourced in the USA)

*This item needs to be repackaged for long term storage.*

Packaged in a plant that handles milk, wheat, eggs and soy products.

Bulk:  A008-  25lbs. (11.34kg) 113 servings

Also available in:garbanzo beans nutrition

Mylar Bag:  Q004-  6 servings

#10 can:  K049-  22 servings

5 Gallon Super Pail Bucket:  E005-  149 servings

Our garbanzo beans will be the perfect bean to reach for.  These rather popular beans are more commonly known as chickpeas.  This bean is great for making hummus, beans salads, and other great dishes.

Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.

Shelf Life:  Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans and Super pail buckets, product may store up to 20-25 years. Bulk products need to be repackaged for long term storage.

Packaged in a plant that handles milk, wheat, eggs and soy products.

More Information
Nutritional Information

Directions:   For overnight soaking, cover each cup of beans with 3 cups water and let stand overnight or 12 hours. For quicker results, add dry beans to boiling water boiling 2 minutes and let stand for 1 hour. In cooking, use same water. Cover and simmer slowly in water until beans are tender, about 2 hours. Add more water if necessary. Season with salt, pepper, onion, or garlic. Cooking tips: to keep skin from bursting, simmer gently and stir as little as possible. Add 1/8 tsp. baking soda per cup of beans to shorten cooking time in hard water. Do not add tomatoes, lemon juice, wine, or vinegar until beans are almost tender as they delay softening.

For sprouting, soak 12 hours in water for initial start.  If beans are harder may use warm water-90degrees.  Drain off soak water entirely and then rinse with cool water-not cold water.  Drain. 
Repeat this process every 8 hours keeping in low light and room temperature for 2-3 days.  Sprouts are ready to harvest when 1/4 to 1/2 inch long sprouts appear.  Be sure to drain thoroughly in last step to minimize surface moisture.  Store in refrigerator.  The larger thicker sprouts require pressure method.