After many, many grocery store trips where I lamented the price of bean sprouts for my Pad Thai and Pho, I decided to try and sprout some myself. My mom recently sent me a wonderful cookbook, Bar Tartine, that has methods for making and preserving all sorts of great food products. When I saw the section on sprouting, I knew this was something I could do! All you need are beans, a jar, a strainer and water. What could go wrong?
Before I continue, I want to mention that, while I love cookbooks for ideas, I rarely follow the recipes without modifying them to suit my tastes or timeframe. For these sprouts, however, I followed the directions to a T. The sprouts I got at the end are crunchy and fresh and delicious just as they should be. My one complaint = I ended up with WAY more sprouts than I anticipated! The cookbook said that I would get sprouts as a ratio of 1:2 when compared to the original beans to the finished sprouts….try 1:8! I realized only after I started the logically you cannot have a big bean sprout only take up double the space as a tiny bean.
Every day the sprouts kept doubling in size. At Day 5, I decided enough was enough and rinsed and refrigerated them….and started texting friends trying to pawn of the sprouts on anyone who might want to eat some. Luckily, I found enough takers so that the Roomies and I won’t be eating exclusively bean sprouts for the next week. Thank goodness!
Below is a gallery of the sprouts’ progress from bean to sprout. Keep scrolling to the bottom for the sprouting method. I will post a recipe using these bean sprouts soon. Keep an eye out!
Mung Bean Sprouts
- 1/2 cup dried mung beans
- 2 1 quart mason jars
- Rinse the beans and check for and discard any loose stones or bad beans; place 1/4 cup of beans in each jar; cover with water; soak 8 hours or overnight
- Drain beans, they will have doubled in size; rinse with cold water; drain; allow to stand at room temperature for 2-4 days, rinsing 3 times daily under cold water
- When the bean sprouts’ tails have reached the desired length, rinse and dry the sprouts a final time; transfer to a sealed container and refrigerate until using, up to 1 week