Beans?
Hi all, I have some black beans that I really wouldn't mind eating, so I was wondering if you could eat them raw. I know that they absorb water when you soak them, so I was thinking maybe I could just soak them for like two or three days and they would be palatable. Has anyone tried this, or does anyone have any information on it? I know that certain grains such as quinoa (which I just happen to have) can be soaked and then eaten. If I could soak the beans, that would be good too since then I could make a dish with raw black beans and raw quinoa.
Replies to This Discussion
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Permalink Reply by Evi on -
Hi Ben,
I haven't tried black beans (so I can't tell you if they're going to taste good), but in general you could sprout (! NOT only soak!) them and try if you like them. I sprout chickpeas and adzuki beans. AFAIK the only beans that really shouldn't be eaten raw, because they're poisonous, are kidney beans.
Just soak them over night, and then drain them and rinse them ~2x daily until they grow little tails!
Good luck with your beans,
Evi
xxx
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Permalink Reply by Miss Frijole on -
OMG Kidney beans are poisonous if you eat them raw?? I'm new to sprouting and raw so that's a little scary. I love kidney beans and totally could see myself pulling a "Into the Wild" scene with my sprouting adenture. That movie made me pretty careful about what random raw foods I eat. :)
So frijoles are ok? That's like my favorite ever. I don't know if I could live without black beans. :)
Any good sprouting books?
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Permalink Reply by Loveandpeace on -
I did not know that Kidney beans were poisonous raw!!!!!!! Thank you because I was wondering about this myself....I love beans and have craved them since starting raw! Thank you!!!!! Love and Laughter!
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Permalink Reply by aishwarya on -
yes, kidney beans are poisonous when eaten raw !!!! i read on that even just as a vegan...
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Permalink Reply by HollyWould on -
I learned that kidney beans were raw the hard way. I made myself very very ill from undercooking them. You don't make that kind of mistake twice though!
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Permalink Reply by Lissa on -
The other day I thought I’d be creative and use some sprouted black beans that I purchased at the store and convert a cooked black bean dip recipe with sprouted black beans to make a raw version. Well, I was pleasantly surprised with my creation at first. Even took pictures so others could marvel at my work :). But after about an hour I started to feel tired. Then an overwhelming feeling of nausea overcame me. After several hours I eventually threw up.
In the midst of feeling ill I began googling online about sprouted black beans. I found some stories about people who got sick from eating them as well.
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Permalink Reply by jason on -
Sprouts - the miracle food - the complete guide to sprouting - Steve "sproutman" Meyerowitz is a great book.
I have found that those types of beans are best left for the cooked world. No matter how good you make them raw they are better cooked. Black beans slow cooked in a pot over rice is tough to beat raw.
I would only sprout red/green lentils, adzuki, mung, green pea, soybean and garbanzo beans
I would leave the others for the cooked world. Most beans you get in a store aren't for sprouting and are going to be shitty anyway. Blackbeans can be soaked but by the time they get soft they immediately go rancid so you may have like a 5 minute period for them to be right and if you get them just perfect they still taste like shit (in my opinion). I used to try sprouting all of these things that shouldn't be sprouted with horrible results - enough to make the average guy quit.
Get some good sprouting seeds or whatevers and you will be amazed at how easy and delicious it all becomes. Sproutman.com has a bunch of free info among many other sites. I really admire the sproutman so he's all I give out for information sharing.
Personally, I go for red/green lentils and mung beans and thats it for the beans. I always have tons of sprouts going and make 25 cent salads (big ones) daily. My faves are brocolli, radish, clover, alfalfa and sunflower sprouts. You mix them all together with a dank raw dressing and you're in for good times.
Peace
Happy sprouting.
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Permalink Reply by jason on
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All, one more thing.... quinoa. Its very difficult to sprout and again, in my opinion tastes like shit. I am very decisive when it comes to food and if something tastes 10x better cooked than raw, I leave it that way. Quinoa is delicious cooked and gross raw.
If you cook quinoa over low heat (maybe 150 degrees, not sure) for like 45-60 minutes it is delicious and cooked quinoa is very nutritious still, you just lose the pride of telling your friends you're 100% raw. You're okay to me either way though : )
Hope I helped
Peace
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Permalink Reply by AwesomeUniverse!!! on -
I have sprouted black beans for a few days and then marinated them in olive oil and balsamic vinegar for a few days. I also added onions, garlic and red pepper. I have done this with fava beans and garbanzo beans. If you are craving beans this is a great way to get rid of the craving to a certain degree. I would use the bean-relish as a small garnish
in a romaine leaf with salsa, tomatoes, avo, clover sprouts, etc. I hope this helps.
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