Do you soak your beans before cooking them?
Traditionally, people did because when they’re soaked for long periods of time, it helps to neutralize the phytic acid and enzyme inhibitors, as well as, break down the “difficult-to-digest complex sugars.” Then, the beans are more easily digested and all of the nutrients are more easily absorbed.
As you’ll see in the recipe below, it’s actually quite easy to do. It just involves the extra step of soaking the beans for an extended period of time in some kind of acidic water. Then, before cooking, simply pour off the “soaking water” and rinse and cook with fresh water. That’s it!
Hope you enjoy this easy recipe…it’s perfect for any Taco Tuesday meal!
Soaked Black Beans
Soaking the beans increases the nutrient density and digestibility.
- 2 cups black beans
- warm filtered water
- 2 TBSP whey or lemon juice
- 4 garlic cloves
- 1 quart of broth
- sea salt
- Soak the beans 12-24 hours in water and whey.
- Drain and rinse.
- Add the beans to a pot filled with broth, garlic, salt and pepper. Bring to a boil.
- Skim the top and reduce to simmer for 6-8 hours.
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