Maybe I Should Have Stopped When I Was Ahead

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In my last post, I took you on my dehydrating beans adventure. I’ve had the chili mix a couple of times and love it more each time. I need to make more of the basic bean soup mixture.

Encouraged by that success, I decided to try something new. Now, I know most sources say to soak your beans before cooking. In theory, it makes them easier to digest and more nutritious. I must confess that I seldom do that. To be honest, I can’t remember the last time I did. So sue me.

Sometimes, though, I like to sprout the beans. Same reason as soaking, but it takes longer. Unlike an overnight soak (which is how Mom did it), it can take several days for the beans to sprout. But hey, I like sprouting things.

As I stood, staring at a bag of kidney beans, I thought, I wonder if these beans will sprout? This was just a bag of plain, ordinary kidney beans. Not organic. This often means things won’t sprout, especially if they’ve been treated. But I decided that if they didn’t, I’d just go ahead and cook and eat them.

They sprouted! There probably wasn’t anyone more surprised than I was. So I cooked them and put them in the dehydrator.

Probably should have stopped at cooking them.

Sprouted Kidney Beans

At first, I thought I’d put something else in the dehydrator, but no, these things are–perhaps “were” would be more accurate–light red kidney beans. Kind of look like popcorn.

I didn’t have this issue when I cooked and dehydrated them for the chili blend, so I have to assume it has something to do with the sprouting process. Oh, I’ll still use them, but I admit to being kind of disappointed. Live and learn, I guess.

© Copyright 2017 Ida Walker, All rights Reserved. Written For: The Enabling Cook
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