- 2 cups dried beans
- 1 kombu strip
- 2 ½ to 3 cups cooking liquid
- ¼ of a red onion
- 2 teaspoons cumin seeds
- 2 teaspoons sea salt
- ½ cup fermenting liquid (see note below)
Soak 2 cups of dried beans in a large bowl covered with fresh water overnight. (I used cranberry beans but any bean would work.) In the morning, drain the beans. Put the beans in a large bowl or dish in which they have enough room. Allow the beans to sprout for 2 to 3 days. Each day, rinse and drain the beans.
When the beans are sprouted, cook them over low heat in pot of water with a kombu strip added until cooked through (they should be soft and tender).
When the beans are cooked, drain them, reserving the cooking liquid and kombu strip. Add the beans and kombu strip to a high-powered blender along with 2 ½ cups of the cooking liquid. Puree until soft and beans are well blended (add more or less liquid as necessary). Then add in ¼ of a red onion, 2 teaspoons cumin seeds, and 2 teaspoons sea salt. Blend again until the mixture is smooth.
Pour the pureed mixture into a large bowl. Wait until the pureed beans cool and then add your fermented liquid. I used sauerkraut juice from Bubbies Sauerkraut. Allow the mixture to sit out for 2 to 4 days. The end result should have a tangy taste, it’s hard to describe. Taste it each day so you can tell the difference as it becomes fermented.
The dip is great with fresh veggies (use it as you would hummus) or mixed with a grain of your choice. You can also spread some on top of a tortilla topped with veggies and roll it up for a healthy vegetarian sandwich.
Fermenting liquid: Any liquid that is fermented will work. I happened to have sauerkraut juice in my fridge that I used. Whey strained from yogurt or even just yogurt would work as well or a probiotic capsule should work. If you have any question, let me know.