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Fermented Bean Mash or Paste (with flavoring options)


Fermenting beans is a great way to use up leftover beans from a large batch and, at the same time, create an enzyme- and probiotic-rich bean dish.  

A simple formula of 1 cup prepared beans, 1 tablespoon culture starter, and 3/4 teaspoon of salt can be used with any flavorings you desire. 

You can choose from any of the following to use as a liquid culture starter:

  • Whey from yogurt or milk kefir
  • Kombucha or kefir (milk or water type)
  • Brine from a batch of lacto-fermented vegetables

Any of these will provide your beans with friendly bacteria that will feast on the starches in the beans and turn them into beneficial probiotics for you and your family. 



Basic Fermented Bean Mash or Paste:

  • 4 cups cooked beans
  • 1 tablespoon salt
  • 4 tablespoons culture starter 
  • onions, garlic, herbs, or spices to taste


Tex-Mex Black Beans:

  • 4 cups cooked black beans
  • 1 tablespoon sea salt
  • 4 tablespoon culture starter
  • 1/2 teaspoon ground cumin
  • 1/2 red onion
  • 1/4 cup chopped cilantro


Chili Pinto Beans:

  • 4 cups cooked pinto beans
  • 1 tablespoon sea salt
  • 4 tablespoons culture starter
  • 3/4 tablespoon chili powder
  • 2 cloves garlic, minced


Cajun Red Beans:

  • 4 cups cooked red beans
  • 1 tablespoon sea salt
  • 4 tablespoons culture starter
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon paprika
  • 1 garlic clove, minced


Instructions for All Variations:

  1. For a roughly mashed bean, similar to refried beans, add beans to a bowl and mash with a fork to desired consistency, adding the liquid culture starter as needed. Season with salt, stir, and transfer to a fermentation vessel.
  2. For a bean paste add all ingredients to a food processor and blend until smooth.
  3. Cap tightly and allow to ferment 2 to 5 days, depending on temperature. During the fermentation gases will be released, so keep an eye on the lid and burp the jar daily to ensure it does not explode.


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Fermented Bean Mash Paste

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