Are you like me and you try very hard to get the most out of every single penny you own? There is the cheap way and then there is the cheaper way. 

When I first started cooking from scratch I believed that buying canned beans was the ultimate step in frugality. At the time, fifty cents for a can of black beans sounded like a great deal to me. However, as I have evolved, I have found myself rarely buying canned beans. Why? When dried beans are infinitely cheaper AND you can control their nutritional content!!

This post is really just a 101 on soaking your beans but with a surprising twist...

I've always assumed that beans were perfectly nutrient dense and wholesome in their original state. Turns out, beans are that treasure chest of good health; however, they must first be sprouted. The seed of the bean or legume is actually protected, or locked up, by an anti-nutrient called phytic acid. Phytic acid is responsible for lots of problems, including cavities and indigestion. Once you sprout your bean or legume, a germination process begins. Not only does it effectively neutralize the phytic acid but it also converts the bean into a sprout, also known as a vegetable! Fascinating!! And utterly convenient!

This is enough for me to become a committed sprouter for life! I'm basically growing a year-round garden in my kitchen but without the soil and mess. It honestly does not take any more effort than soaking the beans overnight. I just have to remember drain the water after the 8 hour or overnight soaking period and continue to give them a little bath every 8-12 hours.

The process is this:

Rinse 4-5 cups black beans in a strainer under cold water.

Place in a large glass container or you can even put them in a large Crockpot container. Fill with water and soak overnight.

Drain and rinse the beans thoroughly and invert the jar over a bowl so that the beans are allowed to drain and circulate. 

Repeat this process 3-4 times a day until beans begin to form small sprouts. They are ready when the tails are 1/4 to 1/2 inch long.

They are ready to cook in the slow cooker!

Cover with water and turn to low for eight to ten hours.

I always soak and sprout my black beans, chickpeas, and lentils in big batches. After they have sprouted, cooked, and cooled I measure them in 1.5 cup measurements and store them in small plastic bags before storing them in the freezer. When I need some I simply pop the bag in the microwave for 1-2 minutes until thawed. 

*My experience with sprouting, black beans typically take 3-4 days from start to finish (sprouting to cooking) while lentils and chickpeas take about 2-3 days.