Sprouting: Beans and Legumes

19 Jun 2020
Gettyimages 97532912
Author: Hippocrates Team
Read time: 3 min
Category: Garden

Sprouts are the most nutritious whole food on the planet. This is high frequency, high vibration living food that conveys its life-force energy to you! Learn the basics of sprouting beans and legumes.

What to Know Before you Grow

Varieties:

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

Seed Storage:

Store all seed at room temperature in an air tight container.

Seed Quantities:

Start with ½ cup of each. Adjust quantities as necessary.

Containers for Soaking and Sprouting:

  • Glass or Plastic Jars
  • Easy Sprouter
  • Plastic Pitchers
  • Water Quality/Type
  • Use filtered water

Choosing a location for your containers:

Light: No direct sun.

Humidity: Low to Moderate. 50% or less is ideal.

Temperature: Between 65 and 75 degrees is ideal.

Harvesting and Storage:

To insure that your harvest maintains its freshness use Debbie Meyer Green Bags. These bags are impregnated with a natural mineral called “oya” that will absorb the ethylene gasses that are released. If used as directed these will certainly extend the life of your harvest.

Approximate Yields:

Sprouted Beans and Legumes will increase in size and weight 2 to 3 times. This means ½ cup dry seeds will yield 1.5 cup of sprouts.

Using your Harvest:

All of these varieties make a great addition to any salad.

How to Sprout Beans & Legumes

Soak

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

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.
  • 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

  • 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.

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.

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.
  • Place in the refrigerator.
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