How to sprout beans
Bean sprouts are small edible seedlings that make beans into ‘living’ food rich in nutrient elements not found anywhere else. It is now common belief that living food is full of vibrant energy, more so than anything else you consume. Sprouting beans are high in dietary fibre, high in protein, low in calorie, fat and carbohydrate. They are full of vitamins, minerals and iron. They also contain folic acid, notoriously difficult to find in food groups.
Sprouting describes the process of repeatedly rinsing and draining beans or pulses over a few days to encourage them to produce small a shoot, or sprout. Essentially the bean is germinating, growing and it means they produce food enzymes which help the many biochemical actions that go on in the body without the need for us to use up any of our body resources.
Measure out 4 ounces of mixed bean and pulses mix
Using a sieve or a sprouting jar with a mesh top, rinse beans well under running water and allow to drain. Place the sieve with beans over a bowl and cover with papertowel.
You may have to turn the sprouting jar upside down depending of the type you have.
Continue to rinse and drain the beans twice or three times a day until sprouts appear. Do not allow them to dry out.
When they have sprouted, place in sealable container and keep refridgerated until you are ready to use them.
Keep your sprouting jar somewhere warm but not in full sunlight. They will sprout in the dark or in your fridge but beans sprouted in this way have less nutritional elements.