Fermented Beans - Fermenting Beans before cooking eliminates gas and improves Digestion.

Fermented Beans

Fermenting beans before cooking increases digestibility and reduces gas and stomach pain.
Soaking and Sprouting is not enough.
Fermenting breaks down the proteins- lectins, removes simple carbs and indigestible starches that cause inflammation.
This technique can be used with pretty much any type of bean.
I am using the Peruana/ Mayocoba type of bean in this video.

I rinsed the beans in water very well. Then added to a jar and topped with some cut onions or carrots.
(The onions and carrots start the fermentation.)

Then add a 2% brine (2% brine is 1 cup water with 5 grams salt) to the jar and leave room for the beans to expand. They usually double in size. Fill the brine water to the top of the jar.
(If you don’t have a scale, I did about a tablespoon of salt to 3 cups water for the brine.)
Then cover with lid and wrap jar with a towel to keep light off it. (Light kills fermentation).

Leave it on the counter at room temperature for 2 days. You can ferment longer to break down more to make even more digestible but transfer the jar to the fridge after 2 days on the counter. You can let ferment for up to a week in the fridge after on counter time. I only did the 2 days on counter and I was able to digest very well.

Then when it’s time to cook bring a pot of water to a boil. Rinse the beans and remove onion and carrots. Then add beans to the boiling water. Some foam will come to the top. Remove foam with a spoon. Then add one clove of garlic. Boil until soft. These beans took one hour. Then serve!
These beans were so good! I had 4 bowls. And I didn’t have to worry about the gas and stomach pain I usually get after eating beans.

[imkadosh]

What a precious little angel eating the fermented beans!
Thank you for sharing your recipe and your precious baby!

[CitizenKate]

I hope you didn't discard the carrots and onions — they are good fermented. (Except I ferment my carrots and onions for 2 weeks.) You could tell they had a good aroma... they should be good to eat!

[Ego_Katana]

Some cook first, then ferment, so you are not killing the lacto bacilli by high temps. Have you tried that way?

[asbisi]

Loved this video. So down to earth, every-day-life with a toddler storming around in the background and noises from some device. Just cosy. Will try fermenting beans. I don´t know why you threw out the carrots and the onions - they smelled so good, why didn´t you eat them?

[maryburt]

Why didn't you want to cook the carrots and onions in with your beans? Seems like they would have tasted fantastic that way.

[draconisdragonheart]

I guess it depends if you want to keep the Lactobacillus in the final cooked beans. Once you cook the bean the Lactobacillus will be killed. I cook them first in a pressure cooker then add in powder yogurt culture. Ferment for 5 days.

[rkweaves]

I would leave those onions and carrots in there when I cook the beans for more flavor and nutrition

[hzbeauty]

That's what I keep telling people. Fermenting beans is important for our health. Unfermented beans aren't good for you.

[yelena]

That's not fermenting. It's just soaking the beans before cooking them.

[dreamweaver]

Unfortunately the sound quality and the background noises made this video unintelligible. Even the closed captioning translated something about 'cooking feet', which I do jot think was intended!!! So sorry, thumbs down!