All bean seeds can be sprouted. They taste great in salads and sandwiches and are good in soups, too.
Sprouting is easy. All you need to start is two wide-mouth quart jars, two pieces of plastic or nylon screening, and screw bands, rubber bands or string to hold the screening in place over the mouths of the jars plus a few teaspoons of beans. Try starting out with mung beans. They're easy to sprout and tasty. After that, move on to any beans you like.
Wash the beans in a colander and pick out any dirt, stones or broken seeds. Put the beans in one of the jars and add two cups of water. After being soaked overnight, the beans will have doubled in bulk. Secure the screening over the jar and drain the water from the beans.
Divide the beans between the two jars and place screening over both jars. Rinse the beans in cool water and drain well. The beans should be just damp. Put the jars of beans on their sides in a dark spot or away from direct light. Rinse the beans with cool water two or three times a day, making sure you drain them well.
On the second day the sprouts will start to appear, and you can start to eat them on the third or fourth day. If you don't use all the sprouts by the fourth day, refrigerate them in a closed container.
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