Fermented beans provide beneficial flora to the microbiome that can not be provided from any other food. The benefits are numerous. Fermenting beans is a traditional practice in Asian countries, specifically in the form of natto and tempeh. Different beans give different probiotic strains. 

Frontiers In Microbiology says, “Functional properties of microorganisms in fermented foods include probiotics properties, antimicrobial properties, antioxidant, peptide production, fibrinolytic activity, poly-glutamic acid, degradation of antinutritive compounds.”

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Plant Foods For Human Nutrition says when fermenting beans, “Antinutrients, HCN, oxalate, and theobromine decreased with increasing duration of fermentation.”

Some say, the way to tell if your body needs it, try it. If you love it, are attracted to it, you’re body needs it. 

Fermented beans are usually referred to as bean paste. It is made by taking dry navy beans and soaking them in water with a tablespoon of apple cider vinegar, with the mother. After 24 hours, rinse, then repeating the soaking process for four days. After properly soaking and rinsing the beans, for every two and a half cups of prepared beans mix three tablespoon of chopped onions and one tablespoon chopped garlic together with three bay leaves and two teaspoons of mineral salt and two teaspoons of home fermented and strained whey. Pack the ingredients in a quart mason jar, leaving one inch headroom. Put the lid on and let it sit tight on the counter, or in a cabinet, for three to five days, depending on the temperature in your kitchen. 

This delicious treat goes fast!

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. [email protected]

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

 

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