An alternative to sprouting beans is to soak them until they start to ferment. Adding a tablespoon of sour dough starter, or some "back slop" from the previous

An alternative to sprouting beans is to soak them until they start to ferment. Adding a tablespoon of sour dough starter, or some "back slop" from the previous ferment will kick start the process. The fermentation process breaks down the indigestible fibers that cause gas, plus give an extra umami boost. One note, lactic fermentation produces lactic acid which will drop the pH of the beans which can cause them cook a bit stiff. After rinsing the beans you can soak them in baking soda water, or put a small amount (teaspoon?) or so of baking soda or calcium carbonate into the cook water to raise the pH and make the beans softer. Another alternative is to use koji rice for an even greater umami boost.