Now, before you turn up your nose at this dish, let me just say that these beans are far more delicious than they look or sound. And I’m saying this as a person who is not a fan of beans. They really are good!
These beans make a great substitute for mashed potatoes. Beans are inexpensive, easy to prepare, and puréeing them makes them creamy and savory. YUM.
Sprouting is really very easy, so don’t let that part drive you away either. I used to be intimidated by sprouting, but it’s one of those things that seems harder than it actually is.
I recommend sprouting your beans because it aids digestibility (no more embarrassing gas when eating sprouted beans!), neutralizes phytic acid and enzyme inhibitors (phytic acid actually blocks nutrient absorption – how rude), and changes the composition of the bean to make them even more nutritious! It’s really worth your time to sprout beans.
I also want to mention that you really should use homemade chicken stock. I could go into all the reasons that it’s better for you health-wise, but in this dish, I’m more concerned with the flavor. I made these beans once with store-bought chicken stock and never. ever. again. It will not taste as good, so just do not try it. You also need the chicken fat. Trust me. You can try substituting the chicken fat with olive oil. It will still make the beans nice and creamy, but it may not have as good of a flavor. Just know that I warned you.