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