Sprouting Bean, Peas, & Lentils Sprouts

A Sprouting Jar with screen lid like the one in the photo is all you need to successfully sprout beans, peas, lentils. Sprouting caps are easy to find on the Internet, and are just about all sized to fit a wide mouth Mason canning jar.

Of course, there are more complex sprouters available but this is fine, especially when sprouting for Indian recipes. If you want to sprout grassy things you mow for your salad, that's another matter entirely.

Don't expect to produce sprouts with straight plump stems like the commercial ones in the photo at top of page - this takes special equipment and techniques. Sproutable Mung Beans are very widely available in North America, but soybeans for sprouting are usually special small varieties. These can be found on-line, and possibly in Korean markets. The sprouts in the photo are Moth Beans (Matki), very popular in India.

Always take care with sanitation, as sprouts can host E.coli and Salmonella. This is usually a problem with commercial sprouts, which will spend a fair amount of time between sprouter and salad.

Warning:

Procedure

1. Select Beans that are very fresh, from a source with high turnover. Old beans will not sprout well, or at all. Some vendors sell beans specifically for sprouting.
2. Wash the equipment to be used.
3. Select a quantity of beans that will not overload the sprouter - they need good air circulation. About 1/2 to 2/3 cup is good for a jar sprouter like the one in the photo. The sprouts in the photo started as 1/2 cup dry and yielded more than 2-1/2 cups sprouted.
4. Rinse the beans well, then soak them in cool water for 8 to 12 hours, just as if you were going to cook them (except no salt). Very small beans like the Moth Beans in the photo take only 6 hours.
5. Drain the beans well and rinse with cool water.
6. Put them in the sprouter, if that isn't where they already are.
7. Place the sprouter in a location at about 70°F/21°C, away from direct sunlight. Unlike sprouting grassy things, light isn't important for most legumes. The jar should be at an angle, either on a rack as in the photo, or in a bowl.
8. Rinse with cool water twice per day in cool weather, morning, noon, and night in hot weather. This will keep the beans properly moist and prevent mold and other unwanted organisms from getting established. Always drain so there is no free water in the sprouter. Some jar sprouters have a stand that tilts them towards the screen, but I just leave the jar in a bowl as shown. For other type of sprouters, follow their instructions.
9. When the sprouts have reached the desired degree of sprouting, rinse them. You can separate out loose skins by swishing them around in a pan of cool water, the skins tend to float for easy removal.
10. Make sure the sprouts are well drained. Bag them and store in the refrigerator for no more than a couple of days.