Not-so-pretty but pretty-good-tasting bean dip

 I have been reading about those sprouted beans lately, so recently bought a big bag of them.  I purchased them at Costco: you know, the big store where you shop with big carts, buy big things in big amounts, stand in big lineups, and spend big money. Sprouted beans, though, are little. And exciting! They are supposed to be healthier and easier to digest because sprouting increases the vitamin and mineral content and breaks down phytic acid. Phytic acid is found in the hulls of many seed, nuts, legumes and grains.  Phytic acid binds to minerals such as iron, zinc, calcium, and magnesium, rendering these valuable minerals unusable.  In addition to releasing valuable minerals, sprouting also pre-digests the proteins, fats, and starches, thereby facilitating our digestion.  That all sounds good to me; plus they are organic; plus they are not coming from a can.  (These sprouted beans are made by a company called trū Roots.) 


The bag sat around for a while because, frankly, three pounds of beans is kind of daunting.  Plus, they didn’t look very yummy (you know, dryish with bland colouring: very different from a brightly coloured can label!) and I really didn’t know what to do with them.  Last night I ventured out and tried cooking them as a side dish to go with chicken.  I used the recipe on the bag and followed the directions to the letter.  They were not cooked, there was still lots of water left, and they were ugly and unappetizing.



I almost composted them, but couldn’t bear it.  I stuck them in the fridge, slept on it, and then whipped up a dip/sauce for lunch today that was preeeetty tasty.  Despite our rough start, I think there is lots of potential for this big ‘ol bag, and I plan on maximizing it.  I really do love beans, even if they aren’t pretty.


Not-so-pretty but pretty-good-tasting bean dip

 2 c. sprouted bean goo (cook according to packing instructions, then use a slotted spoon to lift them out if yours are runny too)

¼ c. salsa

¼ c. fresh cilantro

Juice of one lime

1 clove garlic

1 tsp. cumin

Salt and pepper


Zap it all together in your blender or processor. 

Makes for a tasty, healthy, low-glycemic, low-fat, gluten-free, low-calorie, and high-protein dip or sauce.  It would be good on baked chicken breasts or fish. 


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