Sprouting Black Beans for Soup UncategorizedBean Bulletin Sprouting beans is a fun way to add a little extra nutrition to menus. Sprouting can make protein more digestible, improve absorption of minerals like zinc and iron, and may increase healthful phytochemicals in beans. A little caution is warranted, though. Consumed raw, sprouted grains, seeds, and beans are a potential source of foodborne illness. Sprouted beans should always be cooked before consuming. You can use sprouted beans in any bean recipe like black bean soup. Steps for Sprouting Beans: Rinse 1/2 cup dried black beans, remove any stones or other debris, and place in a clean quart-size jar. Add enough fresh water to fill the jar three-quarters of the way to the top. Cover with a mesh lid or cloth, secured with a rubber band, to allow airflow. Soak for 24 hours at room temperature. Drain and rinse the beans thoroughly. Repeat rinsing and draining 3-4 times per day until sprout tails appear. (Short sprouts are sufficient to see health benefits.) Cook beans with sprouts as you normally would, but be prepared to check tenderness regularly. Sprouted beans may cook in half as much time as non-sprouted beans.