Hearty-textured beans like these maintain their pleasant crunch, especially when they are served in this sprouted form. I have at times turned this into a soup course by fortifying it with seasonal vegetables: stir in root vegetables and an additional cup of water when you pressure-cook the beans. I love to serve this with morsels of yeasty, fermented-tasting, chewy sourdough bread—dunk them in the spicy curry.