Ingredients Jump to Instructions ↓

  1. 1/4 cup 40g / 1.4oz Dry beans of choice

  2. (such as lentils, soybeans,

  3. Red beans, black beans, etc.)

  4. Filtered water - as needed

Instructions Jump to Ingredients ↑

  1. Sort and rinse the beans. Transfer the beans to a bowl, cover them with 2 cups water, and leave them to soak at room temperature for 8 hours or overnight. Drain the soaked beans in a colander and gently rinse them with cold water. Place the colander over a bowl and leave the beans to drain.

  2. Place the colander in a dark place, such as a kitchen cabinet, to encourage sprouting. Repeat the "rinsing/leaving to drain/returning to a dark place" procedure twice a day or more, for 3 to 5 days, or until the beans sprout a tail that is an 1-inch or more long. Place the sprouted beans in indirect sunlight for several hours, to create chlorophyll and to turn the sprouted tails green before using.

  3. Or, if you have a sprouter jar, use it to soak and sprout the beans in. Invert it at an angle in a bowl to drain, and place in a dark place to encourage sprouting. One can easily be made with a large, wide mouthed jar, covering the top with cheesecloth or a mesh screen, and securing it with a rubber band or jar ring.

  4. Store the sprouted beans in the refrigerator and use within 3 days. Carefully rinse the sprouted beans in a colander to remove any of the loose hulls -- the hulls should sink to the bottom of the colander as you rinse -- then transfer the sprouted beans to a bowl and discard the loosened hulls. Use to add flavor and crunch to salads, sandwiches, and grain dishes.

  5. This recipe yields 4 cups or more.


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