Garbanzo Beans - E005 - 33 lb. 5 gal SP

In stock

Our garbanzo beans will be the perfect bean to reach for.  This rather popular bean is more commonly known as chickpeas.  This bean is great for making hummus, beans salads, and other great dishes.  This bean can be sprouted, roasted, or grounded into a flour.  This flour is great for gluten intolerant people.  This is as delicious as it is easy to used.  This is a must have for your long term food storage staples!

Ingredients:  Garbanzo Beans.

Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.garbanzo beans

5 Gallon Super Pail Bucket:  E005-  33lbs. (14.97kg) 149 servings

Also available in:

Mylar Bag:  Q004-  7 servings

#10 can:  K049-  23 servings

Bulk:  A008-  113 servings

Garbanzo beans is a versatile bean.  This bean can be made into hummus for great Middle East dishes.  Garbazo beans are high in fiber and protein.  This is a delicious addition to your long term food storage staples. 

Note: Due to elevation and/or temperature changes, buckets may be concave or convex upon arrival, normally this is not a problem. Buckets may be reshaped by removing lid, reshaping bucket and then replacing the lid. Product is not compromised since it is protected by the mylar bag.

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 25 years. Bulk products need to be repackaged for long term storage.

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

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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.