SPROUTING BEANS, GRAINS & SEEDS

I found the directions below on foodandwine.com and have adjusted them as time went by; these instructions are good for any bean, grain or seed; the smaller the pod, the less soaking and sprouting time needed, likewise rules apply for larger beans, grains or seeds.  I tend to do four beans & one grain/seed jar at a time; three types of  medium sized beans that I mix together for a fun combo to sauté and add to side dishes or entrees, one larger bean for soups or stews, and one jar of lentils or seeds that I use raw on salads and stir-frys.  I also freeze half my pods for the following week.

The health benefits of integrating sprouting into your diet is worth it… lower glycemic index, increased levels of vitamins and minerals along with increased nutritional absorption and less gas!!  I also enjoy the added flavor sprouts provide in my meals.  This does require a little prep your first time sprouting, but it's simple to replicate thereafter and well worth your time.  Enjoy!!

Step 1: Soaking the Beans

In a wide-mouth 1-quart jar (tall mason), cover 1 cup medium sized beans (or grain) with 2 cups water. Cover the jar with a double layer of cheesecloth and secure with a rubber band. Let stand. I like to rinse & fill a couple times over the next 24 hours.

Step 2: Draining the Beans

After 24 hours, drain and rinse the beans/grains through the cloth, then drain again.

Step 3: Sprouting the Beans

Store the jar in a dark place on its side, propping up the base so excess water drains onto paper towels. Spread beans/grains out as much as possible before resting. Rinse and drain the beans/grains twice a day.

Step 4: Harvesting the Beans

After 36 hours, the beans/grains will grow tails and be ready to eat, but they taste best when the tails are about 1 1/2 times as long as the beans. Rinse well, cover the jar loosely and refrigerate for up to 3 days.