Sunday, September 7, 2014

Sprouting Beans

Bean-sprouts / Wikipedia

The other day I was rummaging through the depths of my pantry and came across a dusty package of mung beans shoved way in the back.  I bought and used them a couple of years ago when I went through a 'make my own bean sprouts' phase.  Frankly, I don't know why I stopped. The process isn't hard, and the sprouts are much better than what you can buy at the grocery store.

This morning I started another batch.  I use the method described at How to Grow Sprouts:
  • Rinse beans and soak overnight (I use a gallon-sized wide mouth glass jar).
  • The next morning, cover the top with cheesecloth and secure it with a rubber band.
  • Drain the water off. The cheesecloth will keep the beans from falling out.
  • Rinse the beans with fresh water, and drain that off, too. The beans should be just slightly damp.
  • Set the jar in a warm place. (I lay it on its side on top of the refrigerator so the beans can spread out in a thin layer).
  • Continue the rinsing process in the morning and again in the evening until the sprouts are 2"-3" long (which will take somewhere between three and five days, depending on the room temperature).
Soon the half cup of beans that was left in my bag will turn into a pound of sprouts.  Next time someone in the family goes to the ethnic food market I think we'll get a new bag and continue the process.

Five years ago today: A Pint Of Ice Cream Can Speak Gallons About Your Character


  1. I just bought a bag of salad sprout seeds. Glad you posted about using cheesecloth. The store recommended a special cap for a canning jar but I forgot to buy the cap so just put the seeds in the cupboard until I get back to the store. Now I'll look to see if I have some cheesecloth.

    1. If you don't have cheesecloth you could probably also use a fine mesh bag, or even a piece of loosely woven material until you get something better.

  2. interesting to know how to do this!