It’s so easy to grow bean sprouts inside, especially when the weather’s wintry or unpleasant outside! Mung beans, also known as bean sprouts, are exceptionally nutritious and take just five days—yes, five days!—to grow.
In this short video, we show you how to prepare beansprouts so that you can have tasty, fresh produce in just a few days for dishes such as stir-frys and soups.
The humble mung bean is a wondrous thing. Popular in many Asian cuisines or as a filling in sandwiches, spring rolls or wraps, the sprouted beans are full of health-giving nutrients, protein and fiber. They’re easy to grow too, making them the ultimate convenience food!
Sprouting Mung Bean Seeds
Thoroughly rinse half a cup (80g) of mung beans. Put them in a bowl and cover with water. Soak overnight or for at least 12 hours.
The beans will have swollen significantly by the next morning. Wash out an empty juice carton with soapy water, and rinse. Only use juice cartons, not anything that has contained dairy or non-acidic contents.
Nick holes into the top corners of the carton with scissors, just big enough for water to drain out without letting the beans escape.
Drain the soaked beans, then pour them into the carton using a funnel. Fill with lukewarm water and screw on the lid. Tip the carton upside down to drain the water out through the holes. Wash and drain your sprouts twice a day.
By the next day all of the beans will have sprouted. Repeat the washing and draining process, once in the morning, then again in the evening.
The sprouts could be eaten at this stage, but leave it another day and they’ll be perfect.
Cut the carton open to reveal the crisp white sprouts, perfect for stir fries, sandwiches, spring rolls and wraps.
Rinsing Mung Bean Sprouts
Before eating the sprouts you’ll need to skim off the bean husks. Place the sprouts into a large mixing bowl and fill with water. Most of the husks will float to the surface. Carefully comb them to one side then fish them out. Some of the husks will have sunk to the bottom. Remove the cleaned bean sprouts to leave these husks behind in the bottom of the bowl. Bean sprouts should keep for three days in the refrigerator, after which you’ll need to discard any that haven’t been eaten.
Homegrown bean sprouts are extra crunchy, and taste great stir-fried with finely chopped garlic, ginger, a little soy sauce and a splash of sesame seed oil. Just delicious!
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