From the page: Yesterday's beans have a future
Idea 8
Sprouted beans
Sprouting grains is one of humanity's oldest techniques: Asian peoples have been growing soybean and mung bean sprouts for thousands of years. It works because, when hydrated, the grain wakes from its "sleep" — internal enzymes break down the stored starch and turn it into growth energy, releasing a sprout full of more readily available nutrients.
What you need
- A handful of raw beans (carioca, black, or white beans all work)
- A glass jar with a lid or a thin cloth with a rubber band
- Filtered water
- A drainer or sieve
How to make it
-
1
Wash the grains and soak them in water for 8 to 12 hours — this removes germination inhibitors and awakens the embryo inside the grain.
-
2
Drain well and place in the jar covered with the cloth or a perforated lid: the sprout needs moisture and darkness, but never standing water, which rots the grain.
-
3
Two to three times a day, rinse with water and drain completely — changing the water prevents mold and brings oxygen to the developing sprout.
-
4
Keep the jar in a bright place, away from direct sun, from the second day onward — soft light activates chlorophyll and turns the sprout green.
-
5
In 3 to 5 days the sprouts will be 2 to 5 cm long: rinse one last time and they're ready.
Finishing touches
Eat them raw in salads or lightly sautéed, and store in the fridge for up to 3 days in a sealed container. Important: raw beans in large amounts should not be eaten — cook the sprouts briefly if you prefer more safety.
This is one of the ideas from the full page — see all the possibilities.
This page feeds the collective knowledge 🌱 — every discovery makes the next answer better.