Sprouting a bean activates it’s life force, making them more like a nutritious veggie. The actual process of sprouting is a pain sooo above is a company called Tru Roots that does it for you. These babies cook in 5 minutes, have a boat load of protein and are very filling. For those of you who live local I had JJ’s on the Mesa special order them for me or you can also find them at New Frontiers or any Whole Foods.
I add them to my soups, bean mixtures or at lunch I will cook just enough for one portion and add frozen spinach & peas and top with my Bragg’s Nutrition Flakes, Salt & Pepper. Super yummy and warming 🙂
Amy’s Bonfire Beans
1 cup sprouted Mung Beans
1 cup sprouted Lentils
1 can organic kidney beans
1 can organic garbanzo beans
1 onion
1 jalapeño
2-3 tbsps organic molasses
A little brown rice syrup
2 or so tbsps stone ground mustard
1 tbsp coconut oil
Salt/Pepper to taste
Cook the Mung & Lentils in a soup pan. In your kettle or larger pan add chopped onion & jalapeño & sauté in a tbsp or so of coconut oil. Once the mung & lentils are done (sprouted only take 5 minutes) add them to pan. Drain & rinse kidneys & garbanzos and add to pan. Add molasses, brown rice syrup, mustard, salt/pepper. All pretty much to taste. Simmer over fire or on stove until all flavors are blended well and the beans are piping hot – Enjoy!
