Most people think “bean milk” means soymilk… and that’s it. But lately I’ve been wondering: Why are we all acting like soy is the only legume on the planet? I buy beans. I store beans. I cook beans. I rely on beans. So why shouldn’t I be able to drink other bean milk too?
And not just soy — but navy beans, small red beans, black beans, pintos, limas, cannellinis… all those humble pantry staples that sit quietly in jars waiting for their moment.
Well, their moment is coming.
I’m going to experiment with bean milks made from other legumes, and I’m honestly hoping they taste AWESOME.
Why Even Try Bean Milk?
Because beans are:
- cheap
- shelf‑stable
- easy to grow
- easy to store
- high‑protein
- incredibly versatile
And unlike nuts and seeds, beans don’t cost a fortune. They’re the workhorses of the homestead kitchen.
Plus, I already use beans in casseroles, spreads, and “meat” mixes — so why not milk?
The Big Question: Will It Taste Good?
People online say bean milk tastes beany… but I’m going to find out for myself. For this experiment, I’m trying roasted beans because I’m curious what roasting does to the flavor. It feels like a fun, homestead‑style test. I want to see how different legumes taste when they’re roasted first and then turned into milk — no sweetener, just a pinch of salt if needed.
Who knows — maybe one of them will taste amazing.
Which Beans I’m Planning to Test
I’m starting with:
Navy Beans
Mild and creamy — I have high hopes.
Small Red Beans
Roast beautifully and smell incredible.
Black Beans
Creamy texture, could make a richer milk.
Cannellini Beans
Smooth and buttery. A top contender.
Pinto Beans
Earthy, but roasting might mellow them out.
My Roasted‑Bean Milk Plan
Here’s exactly how I’m going to do it:
- Roast the dry beans Low and slow until they smell warm and nutty.
- Soak overnight Let them soften naturally.
- Blend with water I’ll start with a 1:4 ratio.
- Strain if needed Some beans might blend silky enough to skip it.
- Simmer the milk Just like I do with soy.
- Taste test warm and cold. No sweetener. Just a pinch of salt if needed.
- Take notes Flavor, texture, creaminess, and how it feels to drink.
What I’m Hoping For
I want a bean milk that is:
- creamy
- mild
- comforting
- not chalky
- not beany
- easy to make
- cheap
- homestead‑friendly
And honestly… I’m hoping one of these beans surprises me. I want that moment where I take a sip and think:
“Oh wow… this is actually GOOD.”
Because if I can make a delicious milk from beans I eventually grow, store, and cook — that’s a huge win for my one‑acre food‑self‑sufficiency plan.
I’ll Report Back
Once I’ve tested navy, red, black, cannellini, and pinto, I’ll write up:
- the winners
- the “meh” ones
- the ratios
- the best milk version
- and whether any of them beat soy
I’m genuinely excited about this experiment. It feels like discovering a whole new category of homestead food.
And who knows — maybe the best plant milk was hiding in a mason jar of dry beans all along.
