Soaked Black Beans

In the past, I would eat beans for the nutritional value and deal with the side effects until I understood why they affected me this way and how to fix it. I think all food is good so I was so excited to find a way to add beans and legumes into our diet. Soaking the beans the traditional way in an acid medium reduces the phytic acid and enzyme inhibitors, allowing our bodies to digest them better. It does take advanced planning, but it doesn’t change the flavor, it allows you to eat foods you love without discomfort, and your body absorbs the minerals better. Westonaprice.org is a great resource for more information on this method and the benefits it has to our overall health. It really makes me wonder how many health problems are not actually caused by the food itself, but rather by the modern cooking method… After trying this myself, I can eat beans with no problem.

*Kidney shaped beans can benefit from the same method, but use a pinch of baking soda in your filtered water instead of the acid medium.

*This method below can be used for non kidney shaped beans like black beans and any other legume.

Soaked Black Beans

Ingredients

• 1 cup dried black beans or any non kidney shaped bean or legume
• 1 tablespoon lemon juice or apple cider vinegar (plus 2 more tablespoons for refreshing the soaking liquid)
• filtered water to cover (plus enough filtered water to refresh the soaking liquid 2 times)
• garlic and other seasonings for cooking beans

Directions

Place dried beans in a non metal bowl, pot, or crock.

Add 1 tablespoon lemon juice or apple cider vinegar.

Cover with filtered water and mix well.

Cover with lid or cloth.

Let soak for 12-24 hours. Drain, rinse and refresh your soaking liquid 1-2 times within your 24 hour period.

Once soaking is complete, drain and rinse beans.

Cook beans with a clove of minced or crushed garlic and any other desired seasonings and more fresh water on the stove for 4-8 hours or until soft.

Or, cook in a crock pot with desired seasonings and 4 cups of water on high for 6-8 hours or until soft. Start checking at 4 hours for doneness.