Black beans are well-known in southwestern and Cuban cuisine. They make delicious soups, side-dishes, salads, and chili.
Black beans do not sprout as reliably as some other beans. Because of their lower germination rate, black bean sprouts can be considered done even if only 50% of them have sprouted. Like other beans, ¼ inch of sprout is enough to get all the benefit.
Preparing to Sprout Black Beans
Before you get started sprouting black beans, read through these tips:
Large beans sprout better in cooler temperatures. Keep sprouting beans around 68-70°F, if possible.
Large beans require a longer soaking period and more frequent rinsing and draining, especially in warmer temperatures.
Large beans may not get enough air during draining. Make sure your sprouting container allows plenty of ventilation during draining periods.
It is normal for the skins to loosen and come off the beans. Either pick the skins out or leave them in, they do not affect the flavor.
Sprouted black beans require cooking before consuming.