This sprouted three bean dip is my sister Maureen’s creation. It was inspired by the life-preserving works of her prayer partner Jeanette in the early 2000’s. Her friend was a cancer victim with four months to live when she chose non-traditional treatment, a juice fast at a health center. After healing was complete, Jeanette began to teach powerful juice fasting herself, elaborating on its restorative values with sprouted foods. Together these produce a perfect ph balance in our systems, in which cancer can’t survive. This woman is now world renown for treating the terminally ill.
Sprouting magnifies the nutritional qualities of grains, legumes, seeds, and nuts. For instance, almonds soaked for 24 hours increase in food value 11x. Quinoa, a pseudo-cereal, which fits nicely between grains and legumes, is also dramatically changed; this complete protein, which grows quickly in 1-2 days, is high in manganese, phosphorus, copper, magnesium, fiber, folate, zinc, vitamin E, and antioxidants; my instructions for germinating quinoa can be found in Sprouted Quinoa and Yam Salad (2016/09/05). Beans, however, take about 3 days for the enzymes to come alive; live beans are also a good source of protein, as well as B and C vitamins.
Maureen learned much about nutrition from her friend and subsequently passed it on to me. My sister creatively applied her sprouting method to cooked three-bean dip; Jeanette, however, never cooks anything. Note that boiling these beans diminishes their life; thus, they are no longer considered a live food, but germination still holds some benefits here even with the heating.
On the other hand, sprouting can encourage bacteria to grow, while high heat kills these microorganisms; boiling also deactivates irritating substances that may be found in raw sprouts; therefore, people with weak immune systems should be careful about eating sprouted foods. Indulge as your body dictates, always employing sterile conditions while undertaking this technique.
Koreans have long employed stewing in making their common side dish known as kongnamul; in this popular nourishment, the sprouted soybeans have been cooked thoroughly and seasoned with fish sauce, garlic, green onions, sesame seeds, sesame oil, and hot pepper flakes. This refreshing accompaniment is almost always present at every meal in this culture; for an authentic recipe, go to http://www.maangchi.com/recipe/kongnamul-muchim
My dip will keep for many weeks in the refrigerator (these instructions provide three quarts of product, two of which I freeze). For me, the receipt’s importance is not only its enzymatic quality, which decreases some with boiling and freezing, but more so the ease it provides of always having a dynamite hors d’ouvres on hand. It’s good!
Sprouted Three Bean Dip Yields: 3 quarts (ideal for freezing). Total prep time: “3” days to soak beans for live enzymes, plus 3 1/2 hr to prepare/ active prep time: 1 hr/ cooking time: 2 1/2 hr.
3 cups pinto beans
1 cup red beans
1 cup black beans
1 tbsp salt (Real Salt is best for optimum health; available in the health section of local supermarket.)
2/3 cup garlic cloves, cut in thirds, 2 medium/large bulbs of garlic needed (This produces a pungent garlic flavor; may adjust amount for a weaker garlic taste.)
1 cup cold-pressed, extra-virgin olive oil
1 cup salsa (Trader Joe’s makes a good and reasonable Salsa Authentica.)
3-1 quart empty yogurt or cottage cheese containers, sterilized
- Began soaking beans 3 days ahead of time: place the pinto and red beans only in a large stock pot; check for stones; then, cover generously with water. Next place black beans in a 3 quart saucepan, covering well with water, after checking for stones, (Black beans cook faster; thus, they need to be prepared separately.)
- Let soak for 12 hours. Drain and rinse every 6-8 hours thereafter to keep beans wet until sprouted. Do not let beans dry out. Enzymes will be alive even if sprouts are just beginning to show. This process takes several days.
- When sprouts have grown, rinse beans well again, and cover amply with fresh water. Cook black beans over medium heat until soft for about 45 minutes. Bring pinto/red beans to a boil over medium heat (this takes around 45 minutes) and cook for about 1 1/4 hours more, or until soft. Replenish water if needed. DO NOT ADD SALT WHILE COOKING, THIS INHIBITS BEANS FROM SOFTENING.
- Peel garlic while beans are cooking; cut cloves in halves or thirds, filling a 2/3 cup measuring cup (or 1/2 cup if you want a weaker garlic flavor). Place in a dry food processor; chop fine, stopping and scraping down sides. Pack down chopped garlic in same measuring cup; split in half with a knife, using one half for each of the two batches you are processing. Set aside, see photo. (Note: of necessity, dip will taste very strongly of garlic at first; this flavor mellows greatly after several days! If you don’t like a powerful garlic taste, you may decrease the amount of garlic cloves to 1/ 2 cup total, 1/4 cup per batch, or to taste.)
- Remove the black beans from heat when they are soft, immediately add 1 tsp salt to hot bean broth. Let soak for 15 minutes, drain well, set aside. (This process salts the bean dip evenly.)
- Repeat step 4 with the pinto/red beans when finished cooking; add 2 tsp of salt, however, to this mixture.
- When beans are cooked, salted, and drained, process the first of two batches by placing half the pinto/red beans, half the black beans, half the garlic, 1/2 cup oil, and 1/2 cup salsa in the food processor. Turn on and puree. Press the “dough” button on processor briefly, as it agitates the mass with different motions than those of regular processing; in this way, blend the bean dip well.
- Place in sterilized containers and repeat step 7 with last of beans.
- This keeps in refrigerator for many weeks, freezes extra well, is great for long-term use.