Food for the Body. Food for the Mind. Food for the Soul.

The Great Bean Debate


Here’s the verdict after an entire day spent canoodling with beans…

If you’re into saving money… go with dried.

If you’re into saving time… canned beans all the way, baby.

I considered writing up a pros & cons list for dried vs. canned…but, I’m into saving time.

(In all honestly, I did not notice much of a difference except for in texture… think canned veggies vs. fresh veggies. Same difference.)

For those of us who are not familiar with chickpeas…they are just one variety of legumes and the main ingredient in hummus, which I personally believe was sent from the heavens. Regardless of your decision to go dried or canned, you will  still reap the health benefits of these little powerhouses (all varieties are amazingly good for you by-the-way; black eyed peas, lentils, navy beans, etc.)

Why should we eat legumes? I know you are asking…
  • First of all they’re WAY cheap, and a virtually fat free source of protein
  • They lower blood pressure and cholesterol AND may reduce the risk of some Cancers
  • Tons of fiber in those little guys… which we all know we need
  • They help lower or normalize blood sugar levels which is an advantage for those with diabetes


Here is the first thing I did with my Chickpeas:

Crunchy Chickpea Snacks!!

I tossed some chickpeas with olive oil, salt, and chili powder. Then baked on a cookie sheet in the oven at 375 for 40 minutes.

They are delicious and healthy… and addictive. Even my 11 year old daughter and her friend liked them. That’s sayin’ something.

Next time I will bake them for an extra 5-10 minutes because I found myself picking out the extra crunchy pieces to eat. AND, I think I will throw in a little cayenne for some extra kick!!

Go Get You Some!

(Be sure to use enough oil, otherwise they will be too dry. I recommend 1 Tablespoon for every cup of chickpeas)


Comments on: "The Great Bean Debate" (8)

  1. That looks good too! Have you made these?

    I did just make some more Crunchy Chickpea Snacks this morning, because I ate all the little chickpeas from yesterday… and this time, I added some cayenne which made them much kickier 🙂

  2. Technically, yes.. I made them. But I had problems with my beans exploding in the oven. (my sparkly clean oven, too, pfft).

    I used canned beans and apparently didn’t drain them enough because they were popping like popcorn. Oops. The mixture of spices is awesome in this recipe. I want to try it baked on oyster crackers, too.

    • Hahahaha… exploding beans. That’s hilarious! (Not so hilarious for the one who cleans the oven, I am sure 😉

      I will have to try this next time. I do love me some Cumin!

    • Michelle, where do you find Spanish Smoked Paprika? I have searched before when making other recipes, but can never find it and always end up with just plain ol’ regular paprika… do they taste the same?

      • I go to Penzey’s Spices to get items like this. I just looked and there is one on 72nd Street in Omaha. Or they have an online store.

        They have ANYTHING you ever need in the way of spices. I bought the $4.95 jar of the Smoked Spanish Paprika and I use it on pretty much everything. I got my cumin there, too (I bought the smaller jar of this).

      • I have another friend who gets their spices through Penzey’s as well. I have looked through the catalog before, but never ordered… might have to do that!

  3. […] canoodled… or bought in a can (see posts ‘Playing with Beans‘ & ‘The Great Bean Debate‘) I smashed my beans slightly and seasoned with garlic salt, lemon juice, and […]

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