I decided it's time to taste the Hannan Popbeans. It's a kind of chickpea that was developed by Carol Deppe and she talks about it in her book The Resilient Gardener.
Apparently, we parch the beans and they pop open, becoming soft and tasty.
So I heated up a skillet like it says in the book and I toasted some dry beans. They cracked open a little bit and taste amazing, but I couldn't get them to 'pop' as Carol describes. Mine are still quite hard and I worry about breaking a tooth.
What's the trick to cooking these popbeans?
(I don't have a microwave)
I was going to plant these today, but if I can't get them to pop...
Location: Cache Valley, zone 4b, Irrigated, 9" rain in badlands.
posted 6 months ago
When I test moisture content of popcorn, I find that in my climate, popcorn seeds dry down to about 8.5% moisture. But when I do test popping, I find that they pop best at about 13.5% moisture. I deal with that by adding 5% water by weight to the seeds in a sealed jar. Shake. Then wait one day for the moisture to get evenly distributed through the seed before popping.
I tried popping my landrace garbanzo beans. Some of them popped up well, and were soft and easy to chew. Some remained hard. I haven't been selecting for the "popping" trait. However, it was easy to see which were soft and popped open, and which were still hard.
I just added 5% water to the same lot of garbanzo beans, (5 ml to 100g). I intend to test pop it again tomorrow. Yes, I know, it is super startling for a seedkeeper to be adding water to seeds, but we do strange things for our food.