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Sprouted Slow Cooked Beans
Beans soaked, sprouted and slow cooked in a veggie broth for raw vegan chili.
Prep Time
1
day
d
18
hours
hrs
Cook Time
6
hours
hrs
Total Time
2
days
d
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.