Time was that the occasional pot of beans had excess liquid on them. Our options were to have runny beans, serve the broth soaked into dried bread, or just drink it. All the above solutions have their own appeal, but now we lacto ferment that broth. This has turned our bean broth into a gourmet delight and made our bean pot always lacking in enough broth.
- Pre-soak and cook a pot of dry beans, pinto or other variety. Make sure your beans have excess liquid when they are through cooking.
- Cool the beans, salt to taste, and dip off the excess broth. Put the broth into good, pint canning jars.
- To each pint, add 1/4 capsule of Simplexity Health’s acidophilus (a blend of DDS-1 strain acidophilus and AFA algae). Stir well. Cap each jar with a good lid.
- Allow the jar to stand at room temperature for three to four days. During this time, you may notice some separation of the liquid and the formation of what appears to be a curd.
- After the incubation period, you can drink the fermented broth or refrigerate it to enjoy later.
Subsequent ferments can be inoculated from the previous batch.
A Note About Flavor: If I had first tasted the lacto fermented bean broth with my eyes closed, I would have “known” I was drinking tomato juice. As it was, my eyes were open, but I had a hard time believing the liquid in my glass was brown instead of red.
Alternative: To your pot of cooking beans, add mangels, beets, parsnips, peas, carrots, kale, burdock root, and summer squash. Lacto ferment this soup broth in the same manner as above. All that can be said about the results is, “Now This Is Good!”
By Ellis Hein