How to sprout beans
Makes 2½ cups or more, depending on the bean Adapted from “Bar Tartine” by Cortney Burns and Nicolaus Balla (Chronicle Books, 2014). The process takes around 2 to 5 days. For best results, buy organic beans directly from farmers or from Sproutpeople.com. You can use any ratio of 1 part beans to 3 parts water. Optional first step: Add 1 tablespoon household-grade hydrogen peroxide to the beans, swish around to coat evenly, then rinse with water. Use fresh water to soak. 1 cup dried mung beans, lentils or
chickpeas
3 cups water
Instructions: Put the beans in a clean
sprouting container such as a 1-quart jar;
cover with the water, stirring to ensure an
even soak. Soak at room temperature,
68-72 degrees, for 12 hours. After the
beans soak, they will have expanded but
sprouts won’t be visible yet.
Line the mouth of the jar or container
with a square piece of cheesecloth or a
piece of screen, and fit the ring around it.
Drain the water well by inverting the
container so the water flows through the
screen or cheesecloth. Make sure the
water is out of the container. Let the
drained beans stand at room temperature
for 8 hours.
Rinse the beans with cold water two or
three times a day, draining well, until all of
the beans grown small tails about ¼ inch.
This can take 2 to 3 days — more if the
room is colder, less if it is warmer. Give the
sprouts a final rinse, drain, then dry them
quickly on a clean towel.
Transfer the sprouts to a sealed con
tainer, and refrigerate for up to 1 week.