— Ti Bowen

So I'm gonna give you two ways to do it. The one is that you can throw the drained and you're gonna dry them with, uh, you know, a towel and throw them into a brown paper bag much like this. And you're going to shake, shake, shake, shake, shake, shake, shake. You're gonna take them out, you're gonna rinse them under some, uh, lukewarm water, and then you're going to pick them out, and you will see that the majority of the skin will remain in the strainer, and you will have beautiful, beautiful beans. The other way to do it is to take a towel much like this one and cover half of the towel with the beans, and then roll it over like a sandwich, sort of like, let's see if I can get this out. Yes, I can. Here we go. Okay. So The beans are going to be on the inside of this, and then you're just gonna have them flat on the countertop and you're gonna just pat them, just keep patting them for about a good minute to two minutes. And when you open it up, you're going to see on the bottom again that many, many, many of the, um, the skin or peel of the garbanzo beans are not with you. It makes a huge difference when you're making salads. Uh, you know, if you're gonna add garbanzo beans to your dish, uh, it makes a huge difference when you're making hummus because you're going to make a beautiful, smooth hummus. And some people say that, uh, in the past, that if eating beans has been harsh on their digestion, that not having the rough texture of the skin makes it easier to digest the beans.