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.