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!
Fermented Beans - GAPS Approved
2017-06-25 13:12:00
A fermented food that the family will fight for and love.
Ingredients
- One bag dried navy beans
- Apple Cider Vinegar
- Bay leaves
- Onion
- Garlic
- salt and pepper
Instructions
- Soak beans in water with a tablespoon of apple cider vinegar, with the mother for 24 hours. Rinse, then repeat the soaking process each day 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.
Adapted from Nourishing Traditions
Adapted from Nourishing Traditions
Nourishing Plot https://www.nourishingplot.com/
“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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Love it! Gonna make this asap! I’ve soaked and sprouted beans before, but never fermented with other additions. Sounds delicious!
Do I have to use whey, or would kefir work as well? Thanks for the great recipes!
Kefir would be great!
What does soaking “with the mother” mean?
Apple Cider Vinegar, with the mother, is raw live Apple Cider Vinegar. It is linked in the post where the Apple Cider Vinegar is printed in blue prior to the
“with the mother” text.
Kefir is one of the most effective ways to start a culture. Limbaugh types of products will give you more of a vinegary type of fermentation.
It looks like there is enough water to cover the beans in the photo, but the recipe has very little water. If I make this and a lot of the beans are uncovered by liquid, should I increase the amount of liquid?
Yes
Sorry to ask. But assume you don’t cook the beans but just eat them cold after fermenting?
Correct, they are so yummy that they don’t last.