Cultured Beans

This is batch 4 of my attempts at cultured beans. The first batch was black beans made with the fermentation liquid from a hot sauce batch plus salt. It was yummy but too salty for my taste. The second batch was creamy creamy white beans that I made with salt and yogurt whey and they were yummy but I must have put a dirty spoon by accident or something because after they were finished and I scooped some, they grey fuzz so I trashed them. Batch three were garbanzos made with buttermilk whey—they were okay but I’m not a fan of the buttermilk whey. So I bought some powdered culture. This batch is cannelini with salt and culture. They taste great going into the jar.

They need the skins busted open. They don’t need to be mashed but they do need the skin broken so the culture can get in. These beans soaked a day then I boiled them with dried garlic and some fresh rosemary.

Smash them up with the culture—about 4 Tablespoons and 1 Tablespoon salt. I used Cutting Edge Culture at 1/8 tsp/4 Tbls water.

Pack into the jar and leave it out 3 days….and fingers crossed that we have some magic.

Day two—24 hours
Day 3 it puffed up.

And finally they are ready for fun! These are super creamy with a nice sour bite and no overwhelming salt flavor.