Sprouted black beans are a great addition to all of your favourite Latin American foods! They are high in protein and fibre, and contain a good dose of iron and potassium. They have a subtler taste and more delicate texture than unsprouted beans. Use for a hearty, creamy, earthy and filling addition to any meal.
It is widely recommended that dried beans be soaked overnight to reduce cook time and ease digestive discomfort. Sprouted black beans have already been through a slow soaking, sprouting and drying process, so you can skip the pre-soaking step. This makes preparation much quicker and more convenient, no thinking ahead needed! Sprouting actually goes a step further than soaking to aid in digestion, reduce phytic acid, enhance their taste and texture, and cut their cook time in half.
Try in tacos, quesadillas, nachos, salsa, chili, stew, salads and grain bowls, or puree into a delicious dip. They are also great mashed for sprouted black bean burgers or refried beans. As a bonus, the water that you cook the beans in is great for soups and chili (yay for no waste!). Swap 1:1 for dried or canned black beans. You can find sprouted black bean recipes here.