When you know that you are making a bean dish tomorrow, you can start fermenting beans the night before. This simple step can aid digestion and make nutrients in beans more bioavailable.

You need:

  • 1 can of beans
  • 1 mason jar with lid
  • Water to cover beans
  • 1 tsp sea salt or 1 to 2 tbsp. Apple Cider Vinegar(ACV) or whey

How to ferment beans:

  1. Rinse beans thoroughly
  2. Place beans in a mason jar and add water to cover
  3. Add either sea salt or ACV or whey to boost fermentation
  4. Close a lid and leave the jar in room temperature for 24 hours
  5. Rinse off the beans and ready to use for any bean dish