Hope it’s the right flair as I am more discussing what I’m trying more than it’s a meal. But I will include the process on how to cook the dried chickpeas and beans in the instant pot, for those who may be interested in it.

I tend to use canned beans and chickpeas when I make salads. But I was thinking what if I make a batch of dried of each type I eat regularly and freeze them.

This way I can take as little or as much I want each time. Instead of having to eat a full can in a few days. Also, I can add a little of each if I wanted to make a multi bean salad.

Anyways, I’m giving it a shot. I’ll be portioning it out into 2 bags each. I didn’t add salt as the instructions say to, as I always buy the salt free cans anyways. The splash of oil to add in, is apparently to prevent foaming and clogging the instant pot valve.

I made chickpeas, kidney beans and black beans today.…