Sprouted Three Bean Tomato Stew

Beans are packed with loads of fiber and vitamin B6 - great for balancing hormonal levels. Soaking the beans overnight increases the digestibility.This process is cheap, easy and helps your body absorb all the goodness beans have to offer. 

Sprouted three bean tomato stew
sprouting beans

YEILDS: three 32oz jars

PREP TIME: 10 minutes

COOK TIME: 1.5 hours


1/2 cup each black, kidney and chickpeas 

1 strip of kombu or seaweed


In a glass bowl cover beans with water (make sure they stay covered with water).

In the am, drain and fold into a tea towel over a colander in the sink. 

Rinse with water many times as you can throughout the next 24-36 hours.

Once sprouted, transfer to a pot add the seaweed, cover with water and bring to a boil.

Boil for 10 minutes, remove seaweed, strain and set aside.


Three Bean Chili  

1 onion, diced

2 cloves garlic, minced

2 stalks celery, diced

1 bell pepper, diced

sprouted bean mixture

8 small tomatoes, chopped

1/2 bunch spinach, chopped

1 jalapeno, diced seeds removed

1 tbsp chili powder

1 tsp cumin

2 cups vegetable stock (or more if needed)

1 cup cooked quinoa

1 jar tomatoe paste

1/2 bunch cilantro, chopped

1 lime, juiced

season with sea salt and pepper


In a large stainless steel pot, add the first 4 ingredients, saute until soft.

Add the rest of the ingredients except lime, salt and pepper.

Bring to a slight boil and then turn to a slow simmer for 20 minutes.

Taste for flavour and season with lime, salt and pepper.