Sprouted beans and legumes are at the pinnacle of their nutritional value. What’s even better is how easy it is to sprout them; theres no soil required! A tool we recommend to make the process even easier is the Easy Sprouter.
Varieties of Beans & Legumes to Sprout:
- Adzuki Beans
- Whole Red Lentils
- Whole Green Lentils
- French Lentils
- Fenugreek
- Mung Beans
- Garbanzo Beans (Chick Peas)
- Green Peas
Step 1: Soak
- Put 1 cup of beans in soaking pitcher.
- Fill with 3 times the amount of water. Stir to eliminate air bubbles.
Step 2: Drain
- Once the 8 to 12 hour mark has been reached, it is time to drain.
- Pour the contents of the soaking pitcher into the draining pitcher and rinse the seed with fresh water and allow water to drain.
- Insert the drain pitcher into the soak pitcher. This allows any excess water to drain from the seed and contains it in the pitcher.
Step 3: Rinse
- This will be performed two to three times per day.
- Re-sleeve pitchers, if not already.
- Fill or Flood the pitcher with water.
- Carefully stir seed. Allow seed to soak for a minute or two.
- Un-sleeve pitchers and allow to drain.
- Rinse with fresh water and allow to drain.
- Insert the drain pitcher into the soak pitcher. This allows any excess water to drain from the seed and contains it in the pitcher.
- Continue this procedure for two to three days.
Step 4: Harvest
- The roots will have emerged from the beans and should be at least as long as the bean itself. If another shoot with a leaf begins to emerge, you have sprouted longer than necessary.
Step 5: Storage
- Store sprouted beans and legumes in a green bag with the air removed. If moisture is present, placing a paper towel in the bag will extend shelf life. Another great option is to use a Food Saver, which comes with a small pump to remove air and gives the ultimate longevity to your sprouts.
- Place in the refrigerator.
