Sprouted Navy Beans with Tomatoes and Dried Lime
Adapted from Food and Wine, May 2015
Ingredients
- 1 1/2 cups sprouted navy beans, soaked in filtered water overnight
- sea salt
- 2-3 tablespoons good olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon Ground Turmeric
- 1/2 cup organic crushed tomatoes
- 1 dried lime, pierced in several places (can purchase at middle eastern markets and specialty stores)
- • Feta cheese, sprouted bread, and fresh herbs and greens such as parsley, watercress and scallions, for serving
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Instructions
- Drain the beans. In a large saucepan cover the beans with fresh filtered water and bring to a boil. Simmer gently until tender, about 1 hour. Remove from heat, add a generous pinch of salt and let stand for 5 minutes then drain.
- Heat the oil in another saucepan. Add the cumin and turmeric and stir for 1 minute.
- Add the beans, tomatoes, dried lime and 1 ½ cups of fresh filtered water. Bring to a boil, cover partially and simmer for about 30 minutes.
- Discard the lime and season the beans with salt to taste.
- Serve with feta, sprouted bread and fresh herbs and greens.
Recipe Notes
Note: great with baked white fish (seasoned lightly with garlic salt and brushed with Dijon mustard and crushed pistachios before baking).
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Sprouted Quinoa with Garbanzo Beans and Tomatoes
Ingredients
- 1 cup Organic Sprouted Quinoa
- 1/8 teaspoon salt
- 1 3/4 cups filtered water
- 1 cup cooked organic sprouted garbanzo beans (or canned, rinsed)
- 1 organic tomato, chopped
- 1 organic clove garlic, minced
- 3 tablespoons organic lime juice
- 2 tablespoons organic olive oil
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- 1 tablespoon Chopped Fresh Organic Parsley
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Instructions
- Bring the sprouted quinoa, salt, and water to a boil in a saucepan (no need to rinse sprouted quinoa). Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20-25 minutes.
- Stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, additional salt (optional), and pepper. Sprinkle with chopped fresh parsley to serve.
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Jose’s Black Beans and Rice
Ingredients
Black Beans:
- 1 pound sprouted black beans
- 6 thick bacon slices, diced
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- 1 red bell pepper, chopped
- 2 quarts chicken stock
- 2 bay leaves
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
Fried Plantain and Mojo
- lard
- 1 plantain, cut into ½" cubes
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh orange juice
- 1/2 cup olive oil
Sofrito
- 7 garlic cloves
- 2 shallots, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 2 tablespoons tomato sauce
- 2 tablespoons roasted red bell peppers, chopped
- 1 tablespoon tomato paste
- Hot cooked sprouted brown rice
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Instructions
- Prepare Beans: Place beans in a large Dutch oven; add filtered water to depth of 2 inches above beans. Bring to a boil.
- Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.
- Cook bacon in Dutch oven over medium heat, stirring often, 8–10 minutes or until crisp.
- Remove bacon and drain on paper towels; reserve drippings in Dutch oven.
- Add onion, 3 garlic cloves, and red bell pepper to hot drippings; cook, stirring often, 10 minutes or until tender.
- Add stock, next 3 ingredients, and beans; bring to a boil over medium-high heat.
- Reduce heat to medium-low. Simmer, stirring occasionally, 2 hours or until beans are tender.
- Meanwhile, prepare Plantain: Melt lard to depth of 1 inch in a 10" cast–iron skillet; heat to 340 degrees.
- Fry plantain 2–3 minutes or until golden.
- Drain on paper towels.
- Prepare Mojo: Stir together 2 garlic cloves and next 3 ingredients.
- Heat ½ cup olive oil in a small skillet over medium heat 2 3 minutes; whisk into juice mixture. Add salt and pepper to taste.
- Prepare Sofrito: Pulse 7 garlic cloves and next 3 ingredients in a food processor until finely chopped.
- Saute garlic mixture in 1 tablespoon hot olive oil (or coconut oil) in a medium saucepan over medium–high heat 5–7 minutes.
- Add paprika and next 3 ingredients; sauté 1 minute.
- Spoon desired amount hot cooked sprouted brown rice onto individual serving plates. Top each with 1 cup black bean mixture and 1 tablespoon Sofrito.
- Drizzle each with a tablespoon Mojo. Sprinkle with bacon and plantain cubes.
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Quinoa: An Ancient Food Back in Fashion
Ingredients
- 1 tablespoon olive oil
- 1 organic onion, chopped
- 1 organic clove garlic, minced
- 3/4 cup sprouted quinoa
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups homemade or organic chicken stock
- 1 14 oz. can organic garbanzo beans, drained and rinsed
- 1/2 cup toasted pine nuts
- 1/2 cup raisins, soaked in hot water and drained (optional)
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Instructions
- Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes.
- Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
- Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins.
- Serve warm or cold.
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Lentil Soup
Ingredients
- 2 tablespoons lard or coconut oil
- 1 cup finely chopped organic onion
- 1 cup finely chopped organic carrot
- 1 cup finely chopped organic celery
- 2 teaspoons sea salt
- 1 pound sprouted lentils
- 1 cup chopped organic tomatoes (or 1 15oz. can organic diced tomatoes)
- 2 quarts homemade or organic chicken stock
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Pinch of ground cloves (optional)
- 1/4 cup chopped fresh parsley
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Instructions
- Place lard or oil in a large Dutch oven and set over medium heat.
- Add the onion, carrot, celery, and salt.
- Stir until onions are translucent, about 5–7 minutes.
- Add lentils and rest of ingredients.
- Stir to blend.
- Bring soup to a boil.
- Reduce heat to low, cover, and simmer until lentils are tender, about 30–40 minutes.
- Serve chunky or puree with a stick blender.
- Garnish with chopped scallions and a dollop of fresh sour cream.
Recipe Notes
It’s that wonderful time of year when soups and stews are a welcome fare to warm us and fill us with contentment on a cold day. Here’s a simple and delicious recipe that’s great by itself or served with sausages and cheese on crusty sprouted sourdough bread or hearty sprouted crackers.
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Black Beans
Ingredients
- 6 qts soaked beans
- 1 red onion small dice
- 2 large carrots small dice
- 3 stalks celery small dice
- 4-5 jalepenos seeded, small dice
- 3 tbsp ground cumin
- 3 tbsp ground corriander
BOQUET GARNI- ALL TIED TOGETHER WITH BUTCHER TWINE
- 5 sprigs oregano
- 8 sprigs parsley
- 5 sprigs thyme
- 2 bay leaves
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Instructions
- Sweat down the onions, carrots, celery and jalepenos til soft
- add drained black beans
- fill pot with enough water to cover beans over 1-2 inches
- add cumin and corriander with 2T salt and 2T black pepper
- stir pot to distribute all ingredients
- tie bouquet garni to pot handle and insert into beans
- cook on simmer for 3-4 hours til beans are al-dente (firm to the bite but soft enough to chew)
- remove boquet garni
- salt and pepper to taste
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