top of page

Team Bean! Holiday or Game Day Party Recipes

Beans! Beans! Beans! No matter if it is the Holidays or Game Day dried beans are always an economical and nutritious ingredient to add to any festive menu! Here are 3 different party pleasing recipes that can be made from just 1 pound of dried garbanzo beans!

What do you do on turkey day? Does the fam hang around the television and watch football while you pound of beans equals 5-6 cups of cooked beans! So let’s turn that 1 pound of dried garbanzo beans into 6 cups of cooked beans then make 3 fun festive PARTY dishes! Here are some tips on how to prep your dried garbanzo beans and give your guests a boost of nutrition and a bite of garbanzo bean #FunYum


Cover garbanzo beans with 2-inches of water.

Start with 1 pound of dried garbanzo beans:

Tip #1. Soak garbanzo beans:

1. Spread beans on a cookie sheet to inspect for foreign matter and discard.

2. Rinse beans in a colander.

3. Place beans in a large bowl and fill with cold water at least 2-inches over the beans. Drain the next day and you are ready to cook!

Tip #2. If you are using an Instant Pot or pressure cooker you don’t have to soak! After inspecting beans for foreign matter, rinse, and place in the Instant Pot. Add water that’s 1-inch above the level of the beans. Cook in Manual or Pressure Cook mode for 5 minutes of high pressure. Do a natural pressure release and proceed with the recipe instructions. Mind you, you are not trying to cook the beans totally at this point.

Tip #3. To cook beans on the stovetop. Place beans in a large stock pot and cover with 2-inches water. Bring to a boil until beans foam. Drain beans in colander and discard the foamy water. Place beans back into the pot and cover with 3-inches. Stir in 2 teaspoons salt and bring back to a boil. Reduce to a simmer and cook until tender, about 45 minutes.


Pressure Cooker Spicy Garbanzo Beans Chili


3 1/2 cups cooked garbanzo beans

1 pound ground chicken

9 ounces ground chorizo, pork, beef, chicken, or soy

1 cup chopped red or yellow bell pepper

1 cup chopped celery

1 bunch green onions (about 5), chopped, reserve some greens for topping

1 cup loosely packed cilantro, divided

1 tablespoon mild chili spice blend

2 teaspoons each ground cumin and granulated garlic

1 teaspoon each smoked paprika and coriander

1 (28 oz) fire-roasted diced tomatoes

2 cups chicken broth

Lime and salt to taste


Tortilla Scoops if served as appetizer

Mexicana Crema or Sour Cream

Grated Cheddar or Pepper Jack Cheese

Cilantro, Green Onion


In a pressure cooker, instant pot, or pot of choice brown chicken and chorizo, over medium heat, about 8 minutes. Add bell pepper, celery, onions, 1/2 cup chopped cilantro, and spices; stir and cook 1 minute. Add tomatoes and chicken broth; stir well. Cover, seal, and cook on high pressure for 12 minutes. Instant Pot: 10 minutes. Crock Pot: 2-3 hours on high, 4-6 hours on low.

Release the steam and remove the lid. If the chili seems too thin, add 1 tablespoon of corn meal and stir until thickened. If chili is too thick, stir in additional chicken broth. Taste and add salt and a squeeze of lime juice to taste.

Serving suggestions:

Appetizer: Serve in ramekins or mini bowls with lots of tortilla scoop chips

Toppings: Sprinkle with cheddar cheese, cilantro leaves, and green onions. Drizzle with sour cream or Mexicana Crema.

Optional Toppings: chopped black olives or green olives, freshly chopped tomatoes, canned fried onions, chopped pepperoncini or pickled jalapeños


Spanish Garbanzo Butternut Squash, and Queso Fresco Lettuce Wrap

Spanish Garbanzo Butternut Squash Lettuce Wraps



1 (12 oz) package butternut squash, cut in 3/4-inch cubes

1 tablespoon garlic olive oil, or salad oil

1 1/2 cooked garbanzo beans, drain and rinse

1 tablespoon fresh lime juice

1/2 cup chopped celery

1/2 cup chopped red bell pepper

1/4 cup chopped green onion

1/4 cup Spanish olives with pimentos

1/4 cup minced cilantro

1 cup crumbled Queso Fresco

1 head iceberg lettuce or butter lettuce, separate into cups

Optional: 3/4 cup Spanish Chorizo, chopped ham, or chopped smoked turkey


2 tablespoons garlic olive oil, or salad oil

2 tablespoons red wine vinegar

1 tablespoon agave syrup or sugar

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon ground coriander

1/4 teaspoon sea salt

1/2 teaspoon hot sauce


Toss butternut squash in garlic olive oil and arrange on a foil lined cookie sheet. Bake at 425°F, for 20 minutes, turning squash over one time, until tender and slightly browned. Sprinkle with salt and lime juice. Set aside to cool. Separate lettuce cups.

Whisk all dressing ingredients and toss with butternut squash, garbanzo beans, celery, red bell pepper, green onion, olives, and cilantro. Add Queso Fresco and gently toss. Salt to taste. Add meat, if desired. Divide salad equally into lettuce cups.

Note: If making ahead, combine all ingredients, except for cheese, up to 3 hours ahead of serving and refrigerate. Add cheese right before serving. Serves 4-6

Chickpeas cooked in the air fryer emerge crisp and exceptionally tasty. To kick up the heat, add more cayenne pepper.


Air Fried Holiday Spiced Crunchy Garbanzo Beans

Air Fried Holiday Spiced Crunchy Garbanzo Beans


1 cup or more cooked garbanzo beans

1/2 tablespoon canola oil

1/4 cup granulated sugar

3 teaspoons pumpkin pie spice

1/4 teaspoon citric acid, if available

1/4 teaspoon sea salt, more for sprinkling

Pinch of ground red pepper

Instructions: Preheat air fryer to 390°F (199°C).

Combine garbanzo beans and canola oil and place in air fryer basket.

Insert basket into the air fryer; cook 7 minutes.

Combine sugar, spice, citric acid, sea salt, and red pepper on large plate. Pour hot garbanzo beans onto plate and toss in spiced sugar. Pour back into air fryer basket and continue to cook for 7 minutes or until crunchy. Cool slightly before serving.

Serves 2 to 4.

For more bean recipes check out CALIFORNIA DRY BEAN ADVISORY BOARD:

Follow California Dried Bean Advisory Board for more recipes and inspirational dishes!




Congrats! You’re subscribed

bottom of page