Legumes offer an excellent source of plant-based protein and host of of amazing list of health benefits, but for some of us they can be difficult to digest. So if you are someone who gets a bit gassy or bloated when consuming beans and/or lentils, you should consider soaking dry legumes instead of buying canned.
Why Consider Soaking Beans:
Most all legumes needs to be soaked prior to cooking them, including: black beans, chickpeas/garbanzo beans, kidney beans, cannellini beans, great white northern beans, navy beans, pinto beans, red beans, soy beans, split peas, and black-eyed peas. Legumes that typically do not need to be soaked prior to cooking are: lentils, mung beans, and adzuki beans.
Simple Soaking and Cooking Instructions:
Makes: About 2 1/4 cups cooked beans**
**We highly recommend double or tripling the batches since doing this process EVERY time you use beans in a recipe could be time consuming. Freeze them in 2 cup measurements - this will allow you to have enough beans for a few meals on hand. You can freeze soaked, cooked beans in a freezer safe container for up to 3 months. Just defrost in the fridge the morning of your meal.
Let us know if you have any questions or comments. Happy soaking!
~Jennifer and Billie
Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
If you'd like to heal from the root cause(s) of your chronic symptoms, try starting with a complimentary 15-minute consultation. Click here to request your free session.