Black Garbanzo Bean
Black Garbanzo Beans are much denser than classic Garbanzos, making them ideal for salads, stews, or even baked dishes. The skins are thicker but they are not chewy or tough, just a little more interesting.
Known as Ceci Neri in Italy, these rare heirloom legumes have a firm texture and an irresistibly earthy, nutty flavor. Very popular in many regions of Italy, including Puglia, where they are enjoyed as Zuppa di ceci neri (black chickpea soup).
COOKING SUGGESTIONS: Salads, soups, stews, casseroles, curries, hummus
Size: 1 Lb Bag
- ABOUT THE BRAND
Rancho Gordo was founded by Steven Sando.
- HOW TO USE
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Black Garbanzo Beans