Max’s “Beanoa” Bowl

My grandson Max was here for 3 weeks in August. What a wonderful opportunity to be with him on a daily basis and just “hang out.”  Turns out he is a good cook and he concocted this dish from my sprouted quinoa by Tru Roots and our own sprouted pinto beans.* He calls it Beanoa (bean-wha) because it is basically beans and quinoa. Thanx, Max. Love the title of your creation!

Also, September 1oth, today, is National Grandparents Day, and tomorrow is Max’s birthday, so I thought I would post this for both reasons. He is my only grandchild, and therefore my favorite!



This is a cooking-by-the-strings-of-your-apron dish, because I did not consider it for a posting until we were assembling it, so the amounts are very flexible. Max seems very comfortable with this approach, a habit I think he  learned from his Dad, who is also a good cook.

Utensils: Cutting board and knife, medium-sized fry pan, two 2 qt. saucepan, serving bowl
Prep Time:  (Not counting the sprouting time) 15 minutes
Cooking Time: 35 minutes to cook sprouted beans; if using canned beans, only 15 minutes for quinoa. Canned or boxed beans will be drained and added to quinoa and cooked a couple of minutes when dish is assembled.
Categories: Vegan if using oil not ghee, gluten-free, No sugar added
(Note: I will be posting info about phytic acid in beans in a few days, related to sprouting.)


one cup or more of (sprouted) pinto beans*
1/4-1/2 cup dry (sprouted) quinoa
1-2 Tbl. ghee or coconut or olive oil
3-4 slices organic leek
one sliver fresh ginger
one garlic clove
Herbs & Spices to taste: (Feel free to choose your own)
salt & pepper, caraway seeds, cumin, paprika

*Beans can be canned (no BPA lining) or packed in boxes or sprouted

Directions for Sprouting:

Purchase 1/2 pound of organic pinto beans. Rinse and soak overnight in more than enough water to cover. Next morning, drain in a colander and place over a bowl to catch dripping water. Rinse 2-3 times a day until the sprout “tail” is no longer than the bean itself. This varies depending on the season, but figure 2-3 days. Take sprouted beans and place on a cookie sheet and then in the freezer. When frozen, scoop up beans like marbles and place in a freezer bag. Scoop out what you need when making a dish.  (If using canned or boxed beans, no need to follow Step#1 in the directions below.)


  Max’s finely minced garlic and ginger with sliced leek.

Directions for Dish:

1. Place at least one cup of sprouted beans (or one can) in a 2 qt. sauce pan and add enough water to cover. Cook for about 35 minutes.
2. Follow directions for cooking the quinoa while beans are cooking. (Bring water to a boil, add rinsed quinoa, and cook on medium heat for about 15 minutes.)

     Below is sprouted quinoa in red, white and black, cooking on the stove.

3. While the quinoa and the beans are cooking in separate pots, slice the leek, and mince the ginger and garlic; sauté in a small fry pan with oil or ghee for about 5 minutes.
4. When beans are soft, drain and add to the fry pan for about 5 minutes. Then add cooked quinoa.
5. Finally, stir in the spices to taste and serve hot, topped with some paprika and if you have any fresh herbs, feel free to add to the finished dish as a garnish. (I had plenty of chives for this purpose.)



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