How to Sprout Beans & Legumes

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.