Sprouted Black Bean Soup
Ingredients
- 1 Pound TYH Sprouted Black Beans
- 4 Cups Low Sodium Chicken Broth
- 2 Cups water
- 3 Cloves garlic
- 1 Medium Onion, Diced
- 1 Red Bell Pepper, Seeded And Diced
- 1 Green Bell Pepper, Seeded And Diced
- 1 Yellow Bell Pepper, Seeded And Diced
- 1 tsp Kosher Salt (more To Taste)
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
Toppings
- sour cream
- Avocado, diced
- Cilantro Leaves
- Lime Wedges
Servings:
Units:
Instructions
- *Please soak TYH Sprouted Black Beans for 12-24 hours to rehydrate and cut cooking time.
- Place the beans in a bowl or pot, cover with cold water, and allow to soak overnight. Drain the beans and rinse them with cold water.
- In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir. Cover and continue simmering for another 30 minutes to 1 hour, until the liquid level is to your liking.
- Taste for seasoning and add more of what it needs. Serve soup in a bowl with your choice of toppings such as sour cream, avocado, cilantro, and a lime wedge.
Share this Recipe
Sprouted Quinoa & Sprouted Black Bean Burgers
Ingredients
- 2 eggs
- coconut or olive oil for cooking
- 1/2 Cup uncooked TYH Sprouted Quinoa
- 1 small yellow onion, finely chopped
- 1 orange bell pepper, finely chopped
- 1 jalapeño pepper, seeds removed, finely chopped
- 1 Tbsp garlic, minced
- 1 Cup packed spinach, chopped
- 1 1/2 Cup cooked TYH Sprouted Black Beans
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp pepper
- 1/8 tsp ground cayenne pepper
- 1/2 Cup sprouted oat flour
Servings:
Units:
Instructions
- *Please soak TYH Sprouted Black Beans for 12-24 hours to rehydrate and cut cooking time.
- Preheat oven to 375F. Lightly grease a baking sheet. Combine eggs in a small bowl; set aside in the fridge.
- To cook sprouted quinoa, heat 1 teaspoon of oil in a small saucepan over medium heat. Rinse quinoa in a small mesh strainer. Once oil is hot, add quinoa to the saucepan and stir. Cook for 1-2 minutes until lightly toasted. Add 1 cup water; turn the heat to high. Once boiling, reduce heat to low, cover, and simmer for 10-15 minutes.
- Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Once hot, add chopped onion; let it cook for a few minutes, stirring often. Add bell pepper, jalapeño, and garlic; cook until the onion is translucent, about 2 minutes. Add the spinach and stir immediately, letting it wilt slightly. Turn the heat off.
- In a large bowl, add cooked sprouted black beans; mash with a fork, leaving some texture. Add cooked sprouted quinoa, sautéed vegetables, salt, paprika, cumin, pepper, cayenne, and reserved eggs. Mix until combined, then add sprouted oat flour. Stir.
- Form 10-12 patties depending on desired size. Place on baking sheet; bake for 20 minutes, flip, then bake for 25-30 more minutes, until browned and crispy.
- Serve in a wrap, on a bun, or as a salad topper
Share this Recipe
334-584-7875
