Baked Beans Made with Sprouted Navy Beans

Baked beans are a summer staple! But traditional canned beans are full of sugar and can have MSG. They can also cause flatulence because they are not sprouted. These baked beans are sprouted for maximum nutrition. This recipe also uses real ingredients for a full flavor baked bean! Unlike traditional baked beans, there’s no processed sugars.

These beans are not GAPS legal because of the molasses and maple syrup. They are however gluten and dairy free. These are based on the Nourishing Traditions recipe by Sally Fallon. I wanted to try this recipe as is but I think it would also be delicious to fry bacon and peppers alongside the onions to add into the bean mixture.

This recipe takes a lot of time to make - like two days time! It doesn’t require a lot of active time in the kitchen, however you do need to plan ahead for when you want to enjoy them.

Serve these beans alongside other summer favorites, like barbecue meats or mayo-free deviled eggs for a Real Food BBQ!

Ingredients for Sprouted Baked Beans:

• 4 cups navy beans, sprouted

• ½ cup lard or butter

• 1 onion

• 3 cloves of Garlic

• Filtered Water

• 1 7 oz can of tomato paste

• 3 tbsp naturally fermented soy sauce

• 3 tbsp vinegar

• ¼ cup maple syrup

• ¼ cup molasses 

• 1 tsp Sea Salt

Directions for Sprouted Baked Beans:

24 hours before, soak the beans in filtered water. Rinse every 12 hours until they grow sprouts.

Bring a large pot of water to boil on the stove. You want to add enough water to cover the beans.

Rinse the beans again, moving them in the water with your hand. You want to remove as many of the skins of the beans as you can.

Add butter or lard to a large cast iron pan. When melted, add in chopped onion. 

Measure out 4 cups of sprouted beans into a large pot. If you have a large quantity of leftover beans that you have sprouted, I suggest freezing them as is in 2 or 4 cup increments OR making another bean recipe like refried beans or chili. 

Add enough filtered water to cover the beans in the pot. Bring to a boil. 

Skim the skins off the top of the beans as they float to the top. Preheat the oven to 350.

When the beans are boiling, add in the remaining ingredients.

If your large pot is not oven safe, place your beans in a large oven safe dish. Or if you’re like me and can’t find your large oven safe dish, two smaller ones are fine.  

Place the beans in the oven for about 6 hours. 

In Colorado, I had to stir and add about a half to a full pint of water to the beans every hour. Make sure you watch them so they don’t burn to the bottom of the pan. These take a lot of water!

After about six hours or when the beans are soft, take them out of the oven and enjoy!

---

Print

Author: The Be Well Clinic

Prep time: Cook time: Total time:

Ingredients:

• 4 cups navy beans, sprouted
• ½ cup lard or butter
• 1 onion
• 3 cloves of Garlic
• Filtered Water
• 1 7 oz can of tomato paste
• 3 tbsp naturally fermented soy sauce
• 3 tbsp vinegar
• ¼ cup maple syrup
• ¼ cup molasses
• 1 tsp Sea Salt

Instructions:

1. 24 hours before, soak the beans in filtered water. Rinse every 12 hours until they grow sprouts.
2. Bring a large pot of water to boil on the stove. You want to add enough water to cover the beans.
3. Rinse the beans again, moving them in the water with your hand. You want to remove as many of the skins of the beans as you can.
4. Add butter or lard to a large cast iron pan. When melted, add in chopped onion.
5. Measure out 4 cups of sprouted beans into a large pot. If you have a large quantity of leftover beans that you have sprouted, I suggest freezing them as is in 2 or 4 cup increments OR making another bean recipe like refried beans or chili.
6. Add enough filtered water to cover the beans in the pot. Bring to a boil.
7. Skim the skins off the top of the beans as they float to the top. Preheat the oven to 350.
8. When the beans are boiling, add in the remaining ingredients.
9. If your large pot is not oven safe, place your beans in a large oven safe dish. Or if you’re like me and can’t find your large oven safe dish, two smaller ones are fine.
10. Place the beans in the oven for about 6 hours.
11. In Colorado, I had to stir and add about a half to a full pint of water to the beans every hour. Make sure you watch them so they don’t burn to the bottom of the pan.
12. After about six hours or when the beans are soft, take them out of the oven and enjoy!

Created using The Recipes Generator

Garden-fresh Vegetables Without the Garden

Summer is the time that vegetables shine! Many people are pulling beautiful zucchini, tomatoes, beans, peppers and greens out of their gardens. Fresh vegetables are in season, and you may find yourself desiring them more than usual. Go with it! Until the recent days of automobiles, airplanes and refrigeration, our bodies were used to getting fresh vegetables only during the short months of the growing season. Thousands of years of eating does leave an impression, and a healthy body will naturally crave more fresh fruits and vegetables in the summertime.

Side note: I have observed that people who are in a focused time of healing don't have this craving for fresh produce, and people who are needing to focus on detox can have fresh vegetable cravings year-round. That's okay, your body knows what it needs! Listen to your body's innate intelligence!

But depending on your situation, you may not have a garden, which makes fresh vegetables a little harder to come by. This is the case for me again this year. So today I thought I would share some ways to get fresh vegetables.

#1 Find a friend who gardens

Now, I am not telling you to mooch off a friend, leaving them to do all the hardwork. But many gardeners find themselves overflowing with vegetables right about now. Some of them may be happy just to see their hard work end up in a grateful stomach, while others would appreciate some help harvesting, preserving, or weeding in exchange for some produce. This is the best way to get vegetables, in my opinion. You will get to spend time in the wonderful sun, get to know your friend better, and maybe even learn a little about gardening. And nothing beats a fresh, hand-picked vegetable served up for dinner!

#2 Join a CSA

CSA stands for community supported agriculture. In a "working share," individuals come together under the leadership of the organizer and spend a set amount of time working around in a garden or farm for a share of the produce. There is usually a monetary investment as well. Most CSAs accept members only around the beginning of the year, so look for one to join for the next growing season. Some CSAs also offer a "non-working share," which allows an individual to pay only, and is a great option for those with jobs or situations that don't allow them the flexibility to work in the garden.

#3 Visit a local farmer's market

This one is an option for most people, but it can be a little tricky. Just because it's at a farmers market does not mean it was grown in a way that is different than the commercial food. That being said, there is going to be some benefit from eating local, naturally-ripened food, so don't rule it out if it's all you can get. The best way to know what you are buying is to talk to the farmers. Ask them how where they are located, and about their farm or garden. See what types of things they use for pesticides (organic food is often grown with organic pesticides), and what other farming/gardening practices they use. While it is not a guarantee, you may be able to find amazing and fresh produce, and at the same time provide support to that small local farm.

#4 Buy local produce at your grocery store

Here is Colorado, at the peak of the season, stores carry many things that are "Colorado Proud," meaning they are grown in Colorado. Not all stores label where their produce comes from, so ask your grocer which items are grown in your area, state, or in the United States. Made in the USA does not automatically make that food better, but knowledge is always power!

So there you go! Four ways to get garden-fresh produce without a garden. How about you? Where do you get your garden-fresh produce?