If you want to ferment those beans (yes, it does make them easier to digest and has many other health properties) you'll need to brine them at the correct ratio of salt & water in a suitable container (where liquid level stays above the beans, keeping oxygen away). Your current method is not proper fermentation, and prone to yukky mold. Fermentation will take around a week, minimum (longer for stronger flavour). The beans need to be raw, and grown without sprays. You don't need to add lactobacillus (and if you did, it would be whey, not yoghurt) since the veg already has this bacteria on the skin. To guarantee you are getting the right bacteria you can add a piece of cabbage leaf (outer) to the jar or crock.
Hope that helps