Fermented Green Lablab Beans for a Healthy Gut

By Irina  

February 1, 2017

I am not a big fan of green beans, but fermented they taste amazing, similar to gherkins. I only fermented green lablab beans yet, but you can ferment any green beans. Remember, all fermented food is good for your gut and your immune system -  so enjoy!

Ingredients

2 cloves garlic

1 small green chilli

3 sprigs fresh dill

1 bay leave

400g lablab beans* (see notes)

1 heaped tablespoon (20g) sea salt

3 grape leaves (optional)

Directions

1Wash a 1 litre jar and the lid thoroughly with hot soapy water. Rinse well.

2Slice chilli and place in the bottom of the jar. (Don't remove the seeds!) Add garlic, dill and bay leave.

3Rinse lablab beans. Cut off both ends and discard.

4Pack beans tightly into the jar, leaving about 2cm headspace. Add the salt.

5Cover beans with clean grape leaves (if using). Add sufficient filtered water to cover the leaves. Close the jar tightly.

6Leave to ferment at room temperature for 5 days. Open the jar ones a day for a view seconds. Make sure green lablab beans and leaves stay submerged to prevent mold growth. Add some more water or use a small, clean rock to weigh the vegetables down. (If you find some mold after a view days, discard the affected grape leaves and put the jar in the fridge to finish the fermentation process. Don't eat the beans, if there is lots of mold and if you have a mold allergy.) The brine will become cloudy after 1 or 2 days and the green lablab beans will get the typical pickle colour.

7Store the jar in the fridge after 5 days. You can eat the fermented green lablab beans straight away, but after 2 weeks in the fridge they taste even better.

*Other common names for lablab bean are hyacinth bean, bonavist bean/pea, dolichos bean, seim bean, Egyptian kidney bean, Indian bean, bataw and Australian pea.

HOT TIP: Don't throw out the fermented liquid, because it contains healthy probiotics as well. Add some to salads or soups, or drink half a cup before meals to aid digestion.

VARIATION: You can use the same recipe for fermenting other green beans and also for fermenting cucumbers or zucchinis.

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