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SPROUTING BEANS

SPROUTING BEANS

Sprouted beans are more nutritious than the original beans, and they require much less cooking time. 

Sprouting legumes, grains, and seeds makes them much easier to digest by breaking down the anti-nutrients that are common in those foods. If you’ve ever had troubles digesting a particular grain or legume, I highly recommend trying it sprouted before writing it off all together. You might be pleasantly surprised that sprouted beans or grains don’t bother your body.

  1.  When sprouted, black gram beans are alive, fresh, and natural. They contain the life force power packed in antioxidants, vitamins, minerals and enzymes. They are a super-food!
  2. Sprouts aid in digestion, detoxify the body, support the immune system and contribute to healthy hearts while slowing the aging process.
  3. Sprouts are all the “Highs” – They are highly nutritious, high in protein, high in fiber, high in phytoestrogens for anti-aging, and high in taste
  4. Sprouts are all the “Lows” – They are low calorie, low fat, low sodium, low cholesterol, low on the glycemic index and low cost. For example, 100g of sprouted beans contains 54 calories, 3.2g carbs, 0.2g fat, 6.2g protein, 6g fiber.

SPROUTING BEANS
Print Recipe
Sprouts are a living whole food – When sprouted, they contain the life force power packed in antioxidants, vitamins, minerals and enzymes. They are a super-food!
SPROUTING BEANS
Print Recipe
Sprouts are a living whole food – When sprouted, they contain the life force power packed in antioxidants, vitamins, minerals and enzymes. They are a super-food!
Ingredients
Servings:
Instructions
  1. Fill the glass jar with cool, clean water. The beans will expand as they soak and take up even more space as they sprout, so give them plenty of space in the jar. 1/4 cup of beans, makes 2 cups of sprout
  2. Cover with a drainable cap or leave it open and soak for 8 to 12 hours. Soak the beans for 8-12 hours at room temperature. A general rule of thumb: the larger the bean, the longer the soak.
  3. Rinse and drain Drain the water out and cover jar with mesh bag, cheesecloth or perforated plastic bag. Give it a rinse with fresh water and drain again. Find a spot away from the sunlight. Place it upside-down at an angle on a dish rack or wire cooling rack so the remaining moisture is released through the opening of the jar. Make sure air can circulate around the opening.
  4. Repeat Rinse and drain the beans with fresh water at least twice a day. Keep doing this until the sprouts grow to the length you want. The whole process can take anywhere from 2 – 5 days. These lentils are just about done.
  5. Wash and eat! Give your sprouts a final rinse and drain them well in a colander before refrigerating. Sort out any unsprouted beans. Place them in a container or plastic bag lined with paper towel, seal, and refrigerate.
Recipe Notes

These sprouts are commonly eaten raw, Black gram bean sprouts can be added into a dish in the final two minutes of cooking. Sprouted lentils are fully cooked after 4-5 minutes of steaming. Sprouted chickpeas and adzuki beans need around 15 minutes of cooking.

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