Why would I have a strainer full of black beans on my counter that look like this?
Because I was sprouting them of course.... Silly???
But why would I try to sprout beans?? Because I wanted to make this
Defried Beans from Green Appetite
I'm not sure I did it right, but what I do know is that I started with WAY too many beans... who knew those little buggers grow?
So I pulled out all the ones that sprouted:
And left the rest to keep working..... Then I made this:
Mine doesn't look ANYTHING like hers, see:
But I didn't have any sundried tomatoes so I used regular tomatoes. And maybe I didn't let the beans sprout enough... not sure.... Mine came out more like a Vegetable dip or chip dip... BUT, I really really really like it. At first the texture was different like all the other new things I've tried. It took some getting used to. But it will make a great lunch or snack over the next few days... and I've brought some veggies for dipping....
UPDATE: Dip day two.... OH MY YUM!!!!! Sooo much flavor absorbed from the spices and garlic... I will be eating lots of this... (especially with my extra beans... and my new Vita-mix on its way)
Answer to Question in Comments....Why to sprout the beans? Maybe one of the Raw Foodies can explain better then I, but something to do with a sprouted bean containing more nutrients... And a better taste and texture when blended.
