Cooking

Sprouted Chili and Corn Bread – Gluten Free, Part 1


I have been reading more on sprouting, and I had to put the theory to the test. Here’s the belief: Beans have a hard to digest starch that causes bloating, cramps, and gas. By sprouting the beans the starches are converted into “vegetable sugars making it easier to digest and offering a rich array of vitamins and enzymes” (Stewart and Clements).

Since my little one is a gassy by nature, gaseous foods crumble her. So I decided to put this idea a test.

Friday I poured 1 1/2 cups of chili beans, 2 cups of kidney beans, 1 cup black beans, 1 cup pinto beans into a large glass measuring bowl. Remember these are whole dried beans, not canned beans. Covered it with three inches of distilled water and let it soak. As directed, I dumped them into a colander the next morning and rinsed with distilled water and covered the colander with wet kitchen cloths. I repeated this process every morning and a few nights with distilled water. By Monday morning they were ready to go.

I added the mound of beans into the crocker, or slow cooker,  and started building the chili.

Ingredients:

1 onion, chopped
3 cloves of garlic, diced
6 cups of water – whatever you use for drinking
1 lb. ground turnkey – beef, or left over taco meat, works too
2 pinches of cumin
a pinch of cinnamon – yep, cinnamon. Takes some of the heat out
2 pinches of ginger
a pinch of ground coriander
a good pinch of ground sage
a couple shakes of chili powder – omit if you are using taco meat
4 pinches of salt
pepper

Directions:

1.  In a small sautée pan, or any pan, pass two turns of oil around the pan. Warm the oil over medium-low heat and add the onions. Brown the onion for a minute before adding the garlic.  When everything is nice and brown, pour into the crocker with the beans.

2. Brown meat. Drain any excess grease and pour over beans. Skip this step if you are using left over taco meat. 

3. Add seasoning to the bean mix, including salt and 3-4 grinds of pepper. If you don’t have a grinder, 2 pinches of pepper will do.

4. Slowly pour your water over the bean/meat/herb mix. Give it a light stir, to help incorporate the seasonings and cover.

Cook on High heat for 5 hours. The beans should be tender and soft to chew.

Serve with warm corn bread, butter and honey!

Serves: 5-8. Store in Tupperware or freeze leftovers. Refrigerate for 1 week.

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To read more on sprouting, check out The  Diet Rebels Cookbook: Eating Green and Clean by Michele Stewart and Jillaynet Clements

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I know what your asking, “Did it work?” Yes! There was no gassy incidences and the family loved it! A definite re-do in our house! The best part, I think, about all of this, is my daughters love of black beans can continue to grow! Now to get another bowl soaking before I forget.

Okay, since this post has gotten WAY to long, I have decided to break it up into two. Click here to read part two: the gluten-free Cornbread.

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