Sprouting is a quick and easy way to grow some nutritious, crunchy veg to add to your diet in the winter months. I’ve previously shared how much I love using my automatic sprouter but it’s just as easy with a mason jar and a windowsill. While I like my automatic sprouter for masses of alfalfa, fenugreek, clover, radish, and broccoli sprouts that grow tall and last for weeks in the tray, mason jar sprouting is a good choice for crunchy beans and peas. If you start today you will be adding them to the salad bowl or wok in about 4 days.
Many places sell a bean mix that contain a variety of different lentils, peas and beans. I used mung beans (these are the beans that sprout the long white bean sprouts you typically find in Asian food) and green peas as I like the combination of starchy and sweet favour. Plus they both sprout in 3-4 days so they are compatible for timing.
Fill a 1L mason jar 1/4 of the way with dried organic beans/peas. Cover them with water and leave on your counter to soak overnight, 8-12 hours. Cut a square of cheesecloth and secure it tightly with a canning jar ring. Strain off water and set back down on your counter. Rinse the jar contents now 4 x per day, straining off all the liquid.
After 4 days or so, the contents of the jar sprout and jar will start to fill up – it’s time to eat them! Add raw to salads and sandwiches or toss into stir-fries and soups. I have also heard of people adding them to smoothies although I’m not tripping over myself to try that one. Any other ideas on how to use these sprouts in recipes?