Culinary Basics – How to Grow Bean Sprouts
Beans are not only part of healthy culinary basics, they are also versatile. From the humble little shriveled and dried up pellet, you can make delicious and nutritious sprouts and add even more nutrients to your diet.
Growing sprouts is a bit of a science, so it is best to start small and work your way up. There are all kinds of ‘sprouters’ for sale on the market and they work just fine – although you can do the same thing with a jar and some simple everyday equipment for less money!
Generally speaking, the most important thing about growing bean sprouts, seed sprouts or nut sprouts is to not get the sprouts too wet after the initial soaking as the sprouts will mold and rot.
Make sure that you follow the straining directions carefully. Eventually, once you get the hang of it, people as a rule of thumb start a fresh batch every 3 or 4 days.
Good Beans, Legumes, Seeds, Nuts and Grains to Sprout
BEANS AND LEGUMES
Mung
Lentil – red, green or yellow
Garbanzo
Soy
SEEDS
Alfalfa seeds – these are the most common sold in stores for sandwiches, pitas, etc.
Clover seeds
Sunflower seeds
NUTS
Almonds
Hazelnuts
GRAINS
Wheat berries
Rye
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Sprout-Ease – Econo-Sprouter Toppers Set – 3 Piece(s)
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The Sprout House Yellow Sprouting Lid for Wide Mouth Mason Jar, 1.6 Ounce
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How to Sprout Raw Food: Grow an Indoor Organic Garden with Wheatgrass, Bean Sprouts, Grain Sprouts, Microgreens, and More
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I Love You Growing Kit – I Love You Bean Sprout Valentine Plant . 99% Germination Rate.
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Victorio VKP1014 4-Tray Kitchen Seed Sprouter
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Amount of Sprouting Source You Need
2-3 tablespoons for small seeds or beans
1/4-1/2 cup for medium seeds or beans
1 cup for large beans and grains
2 cups for sunflower seeds
The most common seed to sprout starting out is the alfalfa seed, one of the most common beans the mung bean, and the most common legume is the lentil. All are loaded with extra vitamins and nutrients once in their sprouted state.
RECIPE FOR SPROUTING BEANS OR SEEDS
EQUIPMENT
Beans or seeds you want to sprout – tablespoons to cups depending on size of seed or bean, etc.
Cheesecloth and rubber band OR
Purchase a special lid at your local health food store for straining sprouts (it fits over a mason jar)
Quart-sized mason jar
Water
TECHNIQUE
Rinse your seeds, beans, lentils – whichever you’re sprouting
Place your beans, seeds or lentils into the jar
Cover with at least 4 times as much water – screw on the lid or cover the mouth of the lid with cheesecloth and secure tightly with a rubber band
Soak overnight
The next day, drain the jar COMPLETELY through the special screened lid or through the cheesecloth. Turn it upside down on a plate for extra drainage
From here on, rinse the beans once per day and drain thoroughly each time
Turn the jar on its side and keep in a sunny location to encourage germination
The sprouts are done when the sprouted portion is roughly the same size as the original seed, bean, or grain
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Sproutamo – Easy Sprout Sprouter
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Easy Sprout Sprouter
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WHY SPROUT?
Sprouting seeds, nuts, beans, or grains is a wonderful way to significantly increase the vitamin content of the original seed or bean.
There is roughly 10 times the amount of vitamin C in the sprout as there was in the original bean for instance.
You can also avoid the contamination that often occurs in stores selling sprouts by growing your own in a safe environment!
GREAT USES FOR SPROUTS
Sandwiches and pitas
Garnish on soups
Vegetable dip
Asian dishes and stir-fry
Add to breads, vegetable burgers or casseroles
SUMMING UP CULINARY BASICS AND SPROUTING
It is a relatively easy process and very inexpensive as well. There are professional kits out there that walk you through it step by step, but most health food stores and some sections of the grocery store sell seeds and beans that are readily available for sprouting. With just a few extra items, you will be on your way to ‘cooking up’ a wonderful adjunct and something to add to your repertoire of healthy culinary basics!
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