Canned beans

A couple of questions

1) are they raw? 2) if I buy dried beans, is there a way of preparing them without heat?

Comments

  • jenny2052jenny2052 Raw Newbie

    1) Nope, canned foods are always (I think??) pasteurized.

    2) Yes! Sprout them! Soak in water overnight, then rinse well in a colander. Cover with a towel and place the colander in a cool spot out of direct sunlight. Rinse at least 3x a day until sprouts form (this could take as little as a day, but it depends on what type of beans). Different recipes call for different sprout lengths, but if not specified, generally a good time to use them is when the sprout is the same length as the bean.

    Sprouted beans don’t taste the same as cooked beans (not everyone likes them), but they do work well in many raw recipes. The sprouted beans are extremely nutritious, too! Don’t sprout kidney beans, though, they’re unsafe raw.

    Anyway, have fun! I’m kind of dorky about this, but I still get really excited when I see sprouts start to grow.

  • I mostly eat chick peas, have you had any experience with sprouting them? And do you have any recipe ideas? I like making hommus with chickpeas, and I like having a simple meal of a can of chick peas with a couple handfuls of frozen vegetables but I’d like to add some variety to my meals. Thanks for all the information!

  • Hi! I think sprouted chickpeas are great! Soak them over night and then rinse a couple of times the next day. You can eat them within 8 hours but keep as long as you like and can keep rinsing. I keep mine in the fridge to cut down on fermentation. I prefer them to regular canned chick peas. You’ll want to put them in a blender with garlic, lemon, and a couple tablespoons of sesame seeds- that’s all you need for humus. After you blend them up you could add a steady stream of oil while it’s running to make them lighter. Add small pieces of red pepper, onion, and spinach for different takes on the recipe. Kale would also be a really great thing to eat in there for it’s nutritional content. I also buy garbanzo bean flour at the store. It makes whipping something up really easy- but it’s not as alive that way. I added jalepeno and chickpea powder( appx 2 tbs) to the cheese sauce recipe on this site and it made great “nacho cheese” too.

  • If you like hummus, try the recipe on this site, it uses zucchini instead of sprouted chickpea. I tried a recipe like it in the book rawvolution. It was amazing, taste just like it, no waiting for sprouting. I was never good at sprouting beans and tried, and tried to make raw chickpea hummus, with no success. I have also noticed that often dry chickpeas in bulk have a moldy or rancid appearance, I was warned about it by a raw foods chef friend, who had noticed he wasn’t successfully sprouting them, and that he had to be very careful and would go large lengths to get good ones. So I just say the heck with it i love the zuchini.

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