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:
- Rinse beans thoroughly
- Place beans in a mason jar and add water to cover
- Add either sea salt or ACV or whey to boost fermentation
- Close a lid and leave the jar in room temperature for 24 hours
- Rinse off the beans and ready to use for any bean dish
Enjoy!