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Cultured Pico Bean Dip

One of the biggest benefits of soaking beans and legumes is that it helps to decrease the enzyme inhibitors. Enzyme inhibitors are anti-nutrients that are naturally occurring compounds found in plant seeds. They interfere with our ability to digest vitamins and minerals within the plants. Soaking the beans for 8 hours and then cooking them deactivates these properties, allowing the body to receive the vitamins and minerals locked up in the beans. Serve this dip with sprouted corn chips. I can make this an entire meal, it is so good!
Course: Side Dish, Snacks
Servings: 3 servings
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