Sprouting beans is a fun, yummy way of enjoying beans. I always start sprouting in the spring. Here are a few tips on how to get started.

Lentil sprouts

!/2 cup dried Lentils

Spring or filtered water

Cover and soak lentils in water overnight, drain, keep on your counter out of direct sunlight, rinse and drain every 8 hours or so. Can be kept in a bowl or on a cookie sheet with a wet dishcloth underneath the beans.After about 36 hours wash gently and store in a sealed container in your fridge for up to one week.

Mung bean sprouts

2 cups dried mung beans

spring or filtered water

In a large bowl cover mung beans with about 5 inches of water and let sit overnight. Drain and rinse beans. Place in a colander and cover with a plastic bag or piece of saran wrap (Poke holes through out the top) keep in a dark place.  Rinse with water twice a day. After 12 hours you will have short tailed sprouts that are very yummy after 3-4 days they will produce the longer 3 inch tails.

Most other beans can be spouted in much the same way. Depending on the bean the time will vary.

Stir-fried lentil sprouts with ginger , onions and mustard seed

Lentil sprouts ( from the recipe above)

1 Tbsp sesame oil

1 garlic clove, minced

2 -3 1 inch slices of ginger

1/2 large onion , sliced into half moons

1 tsp mustard seeds (brown or black)

1/2 lemon

pinch of sea salt

Heat oil in a wok , over medium heat. When hot add mustard seeds, garlic, ginger and onions. Add a pinch of sea salt and stir-fry for 1-2 min till onions become limp. Add lentils and cook for another 3-4 minutes. Toss with the juice of half a lemon and serve.

Toss bean sprouts into salads or stir frys or

throw a hand full into some miso soup! Enjoy!