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Saturday, June 18, 2016

Savory Sprouted Black Beans

make giant pots of beans on a regular basis.  Usually, I season them only with salt and pepper so they may be used in different dishes.  This batch, however, was intended for a specific Mexican dish, so I seasoned the whole batch.  I was extremely happy with the depth of the flavor.  They weren't firey hot, but did have a pleasant and familiar kick.  Because I wanted this dish to be impressive and am a glutton for punishment, I also sprouted the beans, which is something I had been meaning to do more often.  Black beans don't sprout as successfully as other varieties, but I liked the look of the tails that did show.  
The process took about 2 weeks, which was probably not worth the wait, but I had planned it into my schedule.  Sprouting beans is definitely not something I'll be doing during travel season.  A run-down of the process is included after the recipe.




Savory Black Beans

Ingredients    
2 Cups          Black Beans, cooked and rinsed (follow link below for directions)
1/2                 Onion, peeled and diced
2 Cloves       Garlic, peeled, smashed, and minced
1                     Tomato, washed, cored, and diced
1 tsp              Ground Cumin
1 tsp              Ground Coriander
½ tsp           Chipotle  Chili Powder
½ tsp           Smoked Paprika
                      Vegetable Oil
2 Tbsp          Water, at room temperature
                      Kosher Salt and Freshly-Ground Black Pepper to taste

Directions
Heat a drizzle of oil in a large saute pan over medium heat.
Add the onion, stir to coat and cook for about 5 minutes, until tender.
Stir in garlic and saute for a minute or two.
Add the tomatoes, beans, spices and water.  
Reduce heat to medium-low and simmer a few minutes more, stirring occasionally.
Season to taste with salt and pepper.
Serve hot.
Allow leftovers to cool before refrigerating for up to 5 days.

Black Bean Sprouting Process
Rinse beans and measure 1/2 cup into each sprouting jar or bag.
Add 2-3 cups water to each jar or bag, filling it three-quarters full.
Cover jars with a sprouting screen or lid.
Soak 8 hours to overnight.
Drain and rinse thoroughly. 
Invert each jar over a bowl at an angle so the beans drain but air still circulates.
Repeat rinsing and draining 3-4 times per day until sprout tails appear.
Taste sprouts daily but do not eat uncooked beans.
Stop rinse and drain process when sprouts have reached desired length and flavor.
Drain for several hours before cooking or transferring to a covered container. Store sprouts in the refrigerator for up to 1 week.

Here is a link to basic bean cooking directions:
https://theobsessedchef.blogspot.com/2013/03/how-to-cook-dried-black-and-kidney-beans.html













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