Sprouting Mung Beans
A quick tutorial for sprouting mung beans at home in three easy steps. Enjoy these healthy and nutritious sprouts as a tasty snack, or add them to salads, stir-fries, soups, wraps, and more.
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Equipment
- 1 Wide mouthed mason jar
- 1 sprouting lid or muslin cloth and rubber band
- 1 Strainer or sieve.
Ingredients
- 50 g (½ cup) raw dried mung beans
Instructions
- Step 1 - Soak Mung Beans. Rinse the beans first then pick out any bits of grit or broken beans and discard. Place the mung beans into a jar and cover with plenty of water (at least three times the amount of water). Allow them to soak for 8-12 hours or overnight.50 g (½ cup) raw dried mung beans
- Step 2 - Rinse and Drain. Pour the beans into a strainer, discarding the soak water then give them a good rinse. Be sure to drain beans well before sprouting. You’ll need to rinse and drain the beans twice daily, morning and evening, until they’re ready. A third rinse and drain would be great if the weather is hot.
- Step 3 - Leave to Sprout. Add the soaked mung beans to a jar with a sprouting lid, or use a muslin cloth and a rubber band instead. Place the jar at an angle with the lid facing downwards into a small bowl. This allows excess water to drain out quickly and is also great for airflow. If you prefer not to use a jar, pop your soaked beans into a strainer over a small bowl instead. Rinse and drain the beans every day as recommended (step 2). The sprouts are ready when you can see a little shoot coming out of each bean, typically the bean’s length or more.
Notes
STORING: Give the mung bean sprouts a final rinse and drain them before storing in a lidded container in the fridge.
Place a piece of kitchen paper in the container to draw up any excess water and help to keep the sprouted mung beans crunchy and fresh.
Check the sprouts before using and freshen them with a quick rinse and drain before adding them to your dishes.
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