Black Garbanzo Beans (Ceci Nero) are from south-central Italy, a rare variety of chickpea, not to be confused with Black Chickpeas ( Kala Chana), have charcoal black seed coat. When cooked retain their color, have a creamy texture, earthy and nutty flavor with a slightly sweet taste. Used to create a colorful addition to a salads & dishes, and as a protein rich & colorful ingredient in soup.
Basic preparation: Wash, rinse & soak overnight. Add 4 Cups of water / Cup of Bean, bring to boil. Reduce heat and simmer covered for 60-90 minutes or until tender (add more water as needed).
