Garbanzo Beans

See:  Beans by Kim from USA Today

Garbanzo beans (Meat Lover's Meatless Cookbook by Kim O'Donnel) Looks like a great cookbook!

Ingredients:

• 1 cup dried garbanzo beans
• 2 cloves garlic, peeled and whole (optional)
• ½ tsp. salt

To soak:
Place the beans in a bowl and add enough water to cover by a few inches. Soak for at least 6 hours (overnight or while you're at work is fine.) Drain beans of the soaking water; you now have about 2½ cups of soaked beans.

To cook:

Transfer the beans to a large pot fitted with a lid and add 6 cups of fresh water, which is about 2 inches above the beans. If using, add the garlic. With the lid on, bring the water up to a boil. Cook the beans at a hard boil for 5 minutes, then reduce heat to low and cook for 75-90 minutes, or until tender to the bite. Cooking time will depend on the freshness of the beans. Season with the salt.

To enhance:
Warm beans readily absorb seasonings, so seize the flavoring moment.

Measure out ½ cup of cooked beans per person and transfer to a small bowl. Squeeze the juice of ½ lemon and 1 teaspoon of olive oil over the beans and stir to coat. Taste and marvel at how simple and delicious this combination is. (For larger servings, adjust olive oil and lemon juice amounts accordingly.)

The possibilities:

Snack: Eat as a snack right away or pack for tomorrow's lunch.

Salad: Toss into tonight's salad, or over a mess of wilted spinach or chard.

Grains: Stir into cooked rice, quinoa, barley, bulgur or any other whole grain.

Pasta: Add to your favorite pasta dish; garbanzos love a tumble with short pasta such as shells, penne and ziti, and pair beautifully with marinara sauce.

Yield: Five ½-cup servings.