Bulk bin dried beans are a great, low impact approach to alternative protein. Bring that reusable bag, load up, appreciate how much more affordable bulk is, and soak! It’s that easy! While the tin from canned beans is in fact recyclable and not a single use plastic item, recycling anything, especially metal, is still a labor intensive process that takes up excessive amounts of energy. I’m making an effort to avoid cans whenever possible to contribute to a more sustainable kitchen space. It’s definitely a shift in thinking and less convenient, but I think it’s about time we engage with conscious consumption and stop eating solely on convenience. I want to learn how to make the basics and how to make them well.
Chickpeas are an awesome place to start and a beautifully versatile legume. This particular recipe yields a delicious soupy broth you can enjoy with the beans or strain and use for later. You can also use up those veggie stragglers in the bottom of the crisper. The secret to these incredibly tender chickpeas is a bit of baking soda! I’ve seen kombu used to help aid digestion but unfortunately all of the kombu I could find was packaged heavily in plastic. Finding those low impact tricks! I love using these beans in the Farmer’s Market Rainbow Salad, they pair so nicely with our Homemade Tahini!
Closed Loop Cooking