Soaking black beans

I am trying something new today – a new recipe and a new approach to it. I am using beans that aren’t from a can! I know, it’s crazy isn’t it? My mom makes her own baked beans and I remember her soaking them the night before, but I never paid attention. I dreaded waking up to the smell of baked beans in the crockpot, but I should have known she was on the right track. How can canned beans be all that healthy when they are loaded with salt and preservatives? Not only that, but they no longer contain the “life force” that could make them grow.

For dinner tonight, I am making this black bean soup recipe from Hillbilly Housewife. So I measured one cup of dried beans and sorted throgh them to pick out any potential rocks or broken beans. That 1 cup of dried black beans soaking in 3 cups of cold water right now. (The little bit that I have extra, I will save for my quinoa tacos that are on the menu plan for later this week.)

They will soak for 6-8 hours (or you could soak them overnight) before I rinse them and use them in my soup recipe with chicken broth and other veggies. I plan on serving it with bread and crackers and a dollop of plain yogurt on the top.

My DH has informed me that he is going to take a few of my soaked beans and put them into a moist towel in a ziplock bag to attach to a window. He wants to know if they will grow for sure. Yes, everyday with him is an adventure.

Want to know what others are talking about this Tuesday? Go here!