freemotion
Food Guru
I prefer raw acv, but whatever you have will work. The pre-soak ferment is to neutralize the phytates (germination inhibitors which are also digestion inhibitors and anti-nutrients) that are so high in beans.
I also will sometimes ferment the paste again after, by adding in more whey when mashing them, and letting them sit at room temp for a couple of days. I learned the hard way that I shouldn't do this when room temp is in the 90's, so I will wait for more steady low 70's to do the fermenting again. This second ferment allows me to make a huge batch of bean paste and keep it in the fridge for weeks. It gives it a very pleasant sour taste, reminds me of the sour cream I like to eat with it.
It tends to dry out in the freezer and lose quality.
You can actually make a quick batch by simply mashing a jar of home-canned (the only kind!
) with some s&p, and garlic and onion powder, or saute a bit of diced onion and minced garlic, add the can of beans to warm it up (drain the juice) and then mash it with a fork or potato masher. This is how I used to make it all the time. But in my quest for quicker convenience foods that are also excruciatingly healthy and homemade, I landed on the fermented paste as my personal favorite.
I also will sometimes ferment the paste again after, by adding in more whey when mashing them, and letting them sit at room temp for a couple of days. I learned the hard way that I shouldn't do this when room temp is in the 90's, so I will wait for more steady low 70's to do the fermenting again. This second ferment allows me to make a huge batch of bean paste and keep it in the fridge for weeks. It gives it a very pleasant sour taste, reminds me of the sour cream I like to eat with it.
It tends to dry out in the freezer and lose quality.
You can actually make a quick batch by simply mashing a jar of home-canned (the only kind!
) with some s&p, and garlic and onion powder, or saute a bit of diced onion and minced garlic, add the can of beans to warm it up (drain the juice) and then mash it with a fork or potato masher. This is how I used to make it all the time. But in my quest for quicker convenience foods that are also excruciatingly healthy and homemade, I landed on the fermented paste as my personal favorite.
