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Ajwain and Epazote

Ajwain and epazote are two spices that our bean-loving family couldn’t live without. I’ve highlighted both of them in my post on How to De-Gas Beans, but here is more detail about them. Ajwain is one of the spices mentioned in my post on Savory Hummus. It, along with epazote, helps with the digestio...
An angel in the garden

How to De-Gas Beans with ajwain or ezapote...& soaking

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Cooking and Degassing Dried Beans 101 (and cost/nutrition of dried vs. canned)

Save money by using dried beans. This step by step tutorial explains the process and also how to de-gas the beans. Very easy and so much cheaper! You will never need cans again.

ingredients: One 15-ounce can garbanzo beans 1 1/2 tablespoons olive oil Salt Spice blend of your choice directions: 1. Preheat oven to 400F. 2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels. 3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn. 4. Season with salt and spice blend.