Bean Sprouts
Beans are so versatile and cheap. You can eat them on their own, add them to meat as “stretchers” and sprout them to get some greens year round. Bean sprouts are quick to grow and provide a lot of nutrition.
The bean sprouts you find in Asian stir fries are from mung beans (pictured).
INGREDIENTS
legumes of choice
water
INSTRUCTIONS
Pour 2 — 3 tbsp of dry beans into a clean jar. Lentil and mung beans work well.
Soak for 8 — 12 hours
Drain and rinse. Attach a mesh screen to the jar (see NOTE *) and store upside down at an angle. This is important. You want it to drain AND for air to circulate in order to avoid any bad bacteria growing.
Drain and rinse, always setting the jar upside down and at an angle. Do this 2 — 3 times a day until they have reached the desired length. You can eat them when they have new sprouts (like tiny tails) or when they have grow enough to sprout out their first set of leaves.
NOTES
* There are a few options for screens. I bought mine online and they work well, but if I was to do it again, I'd get the plastic ones even though I avoid plastic. The metal tends to rust over time. You can also punch a lot of holes in the lid that comes with the jar.
