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http://www.durgan.org/URL/?VNYTR 30 April 2012 Mung Bean Sprouts

My method of making beans sprouts. This method is very simple. Soak beans in water for 8 to 12 hours. Place a reasonable quantity in litre jars, place jars in a dark place, rinse every 12 hours and let grow. To remove the unsightly husks rinse periodically in a pot of water and remove the brown seed casings. I process seven jars at a time, and eat a bowl for breakfast daily as a supplement.

The growing beans are kept in darkness to prevent the formation of Chlorophyll (green colour).This is simply a preference. It takes about four days to finish growing.The finished product may be eaten raw or cooked. I prefer a few minutes cooking in a bit of butter and a dash of soy sauce. Healthy? You be the judge.

Sounds good. I don't know about breakfast, though. Just my palate, but when you start introducing soy sauce I get a lunch/dinner type feel for the recipe. Anyway, I'm going to try it, maybe with a few chopped chillies/spring onions/root ginger/garlic cloves to bring the whole thing to life. This all, as you point out, is simply a preference!

Kind regards, 2RM.

Is it just my way of doing it, or do other people find unsprouted, tooth-cracking mungs turning a useful salad crop into a visit to the dentist?

Love and Peace
Jim

jim wrote:Is it just my way of doing it, or do other people find unsprouted, tooth-cracking mungs turning a useful salad crop into a visit to the dentist?

Love and Peace
Jim

I have found small stones amongst the Mung beans that have the exact appearance of the seeds. I now take the time and separate the hulls from the growth stem by rinsing several times during the growing rinsing periods. Cooking as separate beans or as a mixture with other beans, the stones must be considered.