Sprouted beans and legumes are at the pinnacle of their nutritional value. What’s even better is how easy it is to sprout them; theres no soil required! A tool we recommend to make the process even easier is the Easy Sprouter.

Varieties of Beans & Legumes to Sprout:

  • Adzuki Beans
  • Whole Red Lentils
  • Whole Green Lentils
  • French Lentils
  • Fenugreek
  • Mung Beans
  • Garbanzo Beans (Chick Peas)
  • Green Peas

Step 1: Soak

  • Put 1 cup of beans in soaking pitcher.
  • Fill with 3 times the amount of water. Stir to eliminate air bubbles.

Step 2: Drain

  • Once the 8 to 12 hour mark has been reached, it is time to drain.
  • Pour the contents of the soaking pitcher into the draining pitcher and rinse the seed with fresh water and allow water to drain.
  • Insert the drain pitcher into the soak pitcher. This allows any excess water to drain from the seed and contains it in the pitcher.

Step 3: Rinse

  • This will be performed two to three times per day.
  • Re-sleeve pitchers, if not already.
  • Fill or Flood the pitcher with water.
  • Carefully stir seed. Allow seed to soak for a minute or two.
  • Un-sleeve pitchers and allow to drain.
  • Rinse with fresh water and allow to drain.
  • Insert the drain pitcher into the soak pitcher. This allows any excess water to drain from the seed and contains it in the pitcher.
  • Continue this procedure for two to three days.

Step 4: Harvest

  • The roots will have emerged from the beans and should be at least as long as the bean itself. If another shoot with a leaf begins to emerge, you have sprouted longer than necessary.

Step 5: Storage

  • Store sprouted beans and legumes in a green bag with the air removed. If moisture is present, placing a paper towel in the bag will extend shelf life. Another great option is to use a Food Saver, which comes with a small pump to remove air and gives the ultimate longevity to your sprouts.
  • Place in the refrigerator.
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