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Sprouted Slow Cooked Beans

Beans soaked, sprouted and slow cooked in a veggie broth for raw vegan chili.
Prep Time1 day 18 hours
Cook Time6 hours
Total Time2 days
Servings: 4
Author: Amanda Nicole Smith

Ingredients

  • 1 cup kidney beans
  • 8 cups filtered water
  • 1 carrots; roughly chopped
  • 2 stalks celery; roughly chopped
  • 1/2 onion; roughly chopped
  • 2 garlic cloves
  • 1 bay leaf
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 tbsp coconut sugar
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  • Take 1 cup beans put them in a bowl and cover with water overnight.
  • In the morning rinse the beans in a strainer, put that strainer over a bowl to catch dripping water.
  • Give the beans a quick rinse every so often, about 2-3 times per day until they have grown little tails (2-5 days)
  • Put the beans and water in slow cooker.
  • Add roughly chopped vegetables.
  • Add spices and herbs such as rosemary, thyme, smoked paprika, and bay leaf (also prevents flatulence)
  • Add coconut sugar or sweeter of your choice, and salt & pepper.
  • Keep on low for 6-8 hours or until beans are soft.

Notes

Stores for 1-2 weeks in refrigerator.
Heat up on medium for 5 minutes or until warm.