Beans make everything delicious! The old adage about beans isn’t true. If you’re worried about the unsightly smells and noises that beans so often bring, worry no more. The reason that beans are known for producing flatulence is because of the strong anti-nutrients present in the bean seed. Once you properly prepare these beans, the anti-nutrients are no longer present so there’s no reason for any symptoms. When they’re properly prepared and you can tolerate them, navy beans are a good addition to your diet. If you do experience flatulence while eating the beans, it means your body is not ready for the starch and you still have work to do on your gut flora.
Even if you are tolerating them well, remember that beans are a starch and should always be consumed alongside a generous amount of animal fat.
These are great served with anything that has a Mexican theme with them. I like them next to eggs, like a Huervos Rancheros sort of feel.
You can freeze this recipe into smaller portion sizes so that you can pull it out quickly to use as a side for a meal. I tried freezing this in muffin tins since they are about the correct proportion of a serving of beans. I lined the muffin tin with unbleached large baking cups and then scooped beans into them. I let them freeze over a weekend and then took them out of the muffin tin and placed them in a gallon bag to protect them from freezer burn.
Makes about 12 servings
Ingredients for Sprouted Refried Beans
6 cups sprouted navy beans
½ onion
½ jalapeno
Directions for Sprouted Refried Beans
Add sprouted navy beans to a large pot.
Bring to a boil and cook for about 2 hours until the beans are very soft. The beans will foam as they cook. You can skim the foam and the extra bean pods off of the top if you’d like. Just be sure not to scoop out any of your good sprouted beans!
Add onion and jalapeno into the pot once beans are soft. If too much water is gone, add a little bit into the pot so you don’t scorch the beans on the bottom of the pot.
Immersion blend the beans when they are soft. They should be smoother but still have a little bit of texture to them.
Put them back on the stove. Stir frequently for five minutes over medium high heat to evaporate the liquid.
This is the basic refried bean recipe.
My favorite way to eat these is to add a cup of beans to a cast iron skillet. Add in a half a stick of butter. Cook together until well mixed.
Add a fried egg and a few softened pepper pieces.
Sprouted Refried Beans
ingredients:
- 6 cups sprouted navy beans
- ½ onion
- ½ jalapeno
instructions:
How to cook Sprouted Refried Beans
- Add sprouted navy beans to a large pot.
- Bring to a boil and cook for about 2 hours until the beans are very soft. The beans will foam as they cook. You can skim the foam and the extra bean pods off of the top if you’d like. Just be sure not to scoop out any of your good sprouted beans!
- Add onion and jalapeno into the pot once beans are soft. If too much water is gone, add a little bit into the pot so you don’t scorch the beans on the bottom of the pot.
- Immersion blend the beans when they are soft. They should be smoother but still have a little bit of texture to them.
- Put them back on the stove. Stir frequently for five minutes over medium high heat to evaporate the liquid.
- This is the basic refried bean recipe.
- My favorite way to eat these is to add a cup of beans to a cast iron skillet. Add in a half a stick of butter. Cook together until well mixed.
- Add a fried egg and a few softened pepper pieces.
