This week, I want to share with you all how to sprout Mung Beans. I've been sprouting all sorts of beans lately as they are at their most nutritious when sprouted. The only bean that you should never , ever, ever sprout or eat raw in the Kidney Bean. Apparently it is toxic if not cooked.
Mung Beans are the easiest of all beans to sprout. By starting the night before, it only takes a day and a half before you can sprinkle these beauties onto your salads. The amount below swells up to about a cup and a half. I only make small batches at a time as you shouldn't keep sprouted beans for longer than four days. They are a germ fest if kept any longer than that! If you are interested in learning more about sprouting other varieties of beans, just leave a comment below and I will get onto creating more sprouting posts in the future.
What you need;
1/2 cup of dried organic mung beans
To start, rinse the Mung Beans in a colander under running water. Place in a jar and fill the jar to the top with water.
Leave on your kitchen bench to soak overnight.
This is what your beans will look like in the morning, slightly split open with a few 'tails' showing.
Rinse in a colander under running water again.
Leave in the colander and place it on top of your jar. The trick is to get air flowing around the beans. I like to make this on a Sunday when I know I'm just potting around the house, and this is why; every three hours or so, rinse the beans in the colander under running water. You must NOT let the beans run dry. They need the water to sprout, but you certainly don't want it soaking in water. Do a final rinse before bed, but certainly don't get up in the middle of the night to rinse your babies. That's not necessary as they should be on the dryer side when placing them into the refrigerator.
By the next morning, this is what your beans will look like...ready to sprinkle and devour! To store, simply pour into a glass jar and keep in the refrigerator for not longer than four days.