More details for all cooking methods are included in the blog post above.
- Optional: Soak the beans before cookings. See blog post above for detailed soaking instructions
- Combine the beans, water and salt in the cooking vessel
- Add additional flavors if desired (such as onion, garlic, fresh herbs - see blog post above for more ideas)
- Follow the cooking times below, depending on the cooking method
Unsoaked: Cook on high pressure for 45 to 60 minutes, depending on the texture you prefer. Use a natural release when the cooking time is done.
Soaked: If the beans have been soaked about 12 hours, then cook them 5 to 10 minutes at high pressure, depending on the texture you want. If the beans were soaked 8 hours or less, then try 15 to 18 minutes at high pressure. Use a natural release when the cooking time is done.
Unsoaked: Cook on high for 6 to 8+ hours
Soaked: Cook on high for 3 to 6+ hours
I recommend always soaking dried garbanzo beans overnight before cooking them on a stovetop. (see soaking instructions in the blog post above)
After soaking, drain the beans then simmer in fresh water (uncovered or partially covered with a lid) until they reach your desired texture. Cooking time on the stove can vary a lot. Start checking the beans at 25 minutes, but don't be surprised if they take over an hour to reach a texture you like. Make sure the beans are covered with water the entire time, adding more if needed.