Tired of cooked beans for protein? Try this fresh, crunchy alternative!
Sprouting beans and seeds is so easy and so delicious. Here’s what you need:
- Dried beans or seeds
- A wide mouth mason jar
- A sprout screen (they are cheap, buy them here), strainer, or cheesecloth
The important thing is just that you are able to rinse and drain the sprouts every 8 hours or so. I think that a sprout screen is the easiest way to do this, but there are lots of other methods that could work.
How to Sprout Beans or Seeds
- Put about 5 tablespoons of beans or 2 tablespoon of seeds in a wide mouth mason jar.
- Fill the jar with water and cover with a lid. Soak at room temperature for about 8 hours, or overnight.
- In the morning, they will have swelled up.
- Use the sprout screen to empty the water and gently rinse the sprouts.
- Drain the sprouts and let them sit at room temperature (away from sun or heat) for another 8 hours or so. I leave the sprout screen on and cover the jar with a towel (to protect against fruit flies while still letting the sprouts breathe)
- Rinse the sprouts every 8 hours or so (morning and evening) until the sprouts are the desired length, usually about 2-4 days.
- When they are ready, put an airtight lid on them and store them in the refrigerator to slow their growth and keep them fresh.
- Rinse every day or so to prolong their freshness.
I like to stagger two batches of sprouts a couple of days apart, so that I always have some ready.
The Easiest Beans for Sprouting
Count for BLE either as a protein (same quantities as beans) or as a vegetable.
- Mung beans
The Easiest Seeds for Sprouting
Count for BLE either as a vegetable or as a condiment (similar to sauerkraut or salsa).