Adapted from Cook’s Illustrated’s The Science of Good Cooking
- 1 lb. dried chickpeas or beans
- 3 tablespoons + 1.5 teaspoon kosher salt
- 1 onion, not peeled, halved through the core, optional
- a few sprigs thyme, optional
- 1 clove garlic, smashed, optional
- 1 bay leaf, optional
- Place the chickpeas or beans in a large bowl and cover with water by at least 3 inches. Add the 3 tablespoons of salt and stir to dissolve. Let sit at room temperature overnight or for 8 to 10 hours at least.
- Drain, rinse and place in a pot with the aromatics—onion, thyme, garlic, bay leaf— if using, and the remaining 1.5 teaspoons of salt. Cover with water by three inches. Bring to a boil, then lower heat and cook at a gentle simmer for about 45 minutes or until the beans are cooked through. Note: Add water as need to ensure the beans/chickpeas are completely covered with water the entire time. Also, times will vary considerably depending on the type and age of your beans. It may take more or less than 45 minutes.
- Let beans cool in their cooking liquid. Discard thyme sprigs, bay leaf, and onion. Store beans in their cooking liquid for 5 to 7 days in the fridge and many months in the freezer.
- Category: Beans
- Method: Boil
- Cuisine: American
Keywords: chickpeas, beans, legumes, scratch, brining