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You are here: Home Ā» Food Preparation Ā» Sprouting Ā» How To Sprout Beans: Lentils, Mung Beans, & Garbanzo Beans (Chickpeas)

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How To Sprout Beans: Lentils, Mung Beans, & Garbanzo Beans (Chickpeas)

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How To Sprout Beans | Beans are among the easiest of foods to sprout, and doing so helps to pre-digest them. Some (like lentils) can be eaten raw, though most people will digest beans best they're lightly steamed or cooked. Here are very easy directions for sprouting, and you'll find more inside our unlimited classes. | TraditionalCookingSchool.com

Beans are among the easiest of foods to sprout, and doing so helps to pre-digest them. Some (like lentils) can be eaten raw, though most people will digest beans best they’re lightly steamed or cooked like in this Blended Red Lentil Soup.

Here are very easy directions for sprouting, and you find more inside our unlimited online classes.

How To Sprout Beans — Step #1 — Soaking

Soak 1-1/3 cups of beans overnight in pure water. Use a 1/2 gallon mason jar or other similarly-sized container. I like using 1/2 gallon mason jars with sprout screens best. But you can also use a stainless steel strainer or a stainless steel pot.

How To Sprout Beans — Step #2 — Sprouting

In the morning, drain and rinse the beans well. A sprout screen is a great investment (but still inexpensive) you can make for your kitchen. You will need a canning jar metal band to hold it in place. Repeat the rinsing and draining every 12 hours, or each morning and evening.

The maturing of the sprouts is a matter of preference. Generally, I sprout beans for around 3 to 5 days. We don’t prefer older mung bean sprouts because we find them more bitter when older, unless cooked (and we prefer to eat these sprouted beans raw in salads). Mung beans are shown in the top picture (click to enlarge). We like to eat them when leaves are just beginning to appear, colored in yellow-purple.

If you plan to use them in a stew or chili (like Basic Sprouted Bean Chili), just a short tail is all that’s needed to ensure they’re pre-digested and ready to go!

As you can see in the top photo, my mung bean sprouts are all curly, not thick and straight stalked like you’d find in the market. The way to get mung beans to have long, straight, thick roots is to sprout them in a container that allows them to keep that posture. Like a tray where they can stand tall and grow upright. I personally don’t worry about doing it this way. I grow mine in 1/2 gallon jars and they get curly because they’re all jumbled in there.

How To Sprout Beans | Beans are among the easiest of foods to sprout, and doing so helps to pre-digest them. Some (like lentils) can be eaten raw, though most people will digest beans best they're lightly steamed or cooked. Here are very easy directions for sprouting, and you'll find more inside our unlimited classes. | TraditionalCookingSchool.com

Just above are mature lentil sprouts. We like them when the first leaves have just appeared and are green. They get green just from filtered light coming through the kitchen window.

How To Sprout Beans | Beans are among the easiest of foods to sprout, and doing so helps to pre-digest them. Some (like lentils) can be eaten raw, though most people will digest beans best they're lightly steamed or cooked. Here are very easy directions for sprouting, and you'll find more inside our unlimited classes. | TraditionalCookingSchool.com

And this last picture is of my last sprouted garbanzo beans. Truth be told, they got older than I intended. The tails are beyond the 1/4-inch that I prefer, but as with all sprouts, this is a matter of preference. There are no rules about when is the best time to eat sprouts. Unless you consider the rule not to eat anything if it is spoiled, in which case, a simple smell test can let you know that. šŸ˜‰

How To Sprout Beans — Step #3 — Storing

Finally: storage. I take well-drained and rinsed bean sprouts and store them in the refrigerator in Anchor Hocking large glass storage dishes. (I love these storage dishes!) The cool temperature of the fridge will slow, but not stop, the growth of the sprouts. If not eaten within two days, you should rinse them again, to keep them fresh.

How To Sprout Beans — Step #4 — Eating!

How do I use the sprouts? Well, mostly in salads. You can also sprout other beans, such as kidney beans or pinto beans. Add them raw to salads or in soups. See Four (4) Yummy Ways to Use Sprouted Beans and 3 Delicious Sprouted Lentil Recipes for more information and ideas.

spouted beans in a glass pan
5 from 2 votes
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How To Sprout Beans: Lentils, Mung Beans, & Garbanzo Beans (Chickpeas)

Beans are among the easiest of foods to sprout, and doing so helps to pre-digest them. Some (like lentils) can be eaten raw, though most people will digest beans best they're lightly steamed or cooked.
Course Salad, Side Dish, Vegetable
Author Wardee Harmon

Ingredients

  • 1 1/3 cups beans lentils, mung, garbanzo, etc
  • pure water

Instructions

Soaking

  1. Soak 1-1/3 cups of beans overnight in pure water.
  2. Use a 1/2 gallon mason jar or other similarly-sized container.
  3. I like using 1/2 gallon mason jars with sprout screens best. But you can also use a stainless steel strainer or a stainless steel pot.

Sprouting

  1. In the morning, drain and rinse the beans well.
  2. A sprout screen is a great investment (but still inexpensive) you can make for your kitchen.

  3. You will need a canning jar metal band to hold it in place.
  4. Repeat the rinsing and draining every 12 hours, or each morning and evening.
  5. The maturing of the sprouts is a matter of preference.
  6. Generally, I sprout beans for around 3 to 5 days.

Storing

  1. Take well-drained and rinsed bean sprouts and store them in the refrigerator in Anchor Hocking large glass storage dishes. (I love these storage dishes!)

  2. The cool temperature of the fridge will slow, but not stop, the growth of the sprouts.
  3. If not eaten within two days, you should rinse them again, to keep them fresh.

Recipe Notes

Eating!

How do I use the sprouts? Well, mostly in salads. You can also sprout other beans, such as kidney beans or pinto beans. Add them raw to salads or in soups. See Four (4) Yummy Ways to Use Sprouted Beans for more information and ideas.

Mung Beans

We don't prefer older mung bean sprouts because we find them more bitter when older, unless cooked (and we prefer to eat these sprouted beans raw in salads). We like to eat them when leaves are just beginning to appear, colored in yellow-purple.

Lentils

We like them when the first leaves have just appeared and are green. They get green just from filtered light coming through the kitchen window.

Garbanzo Beans

I prefer the tails to be about 1/4-inch.Ā 

What beans do you love to sprout?Ā Do you know how to sprout beans?

Want more help with soaking, sprouting, or fermenting? We help you learn the fundamentals (and more!) of traditional cooking in our unlimited online classes.

Ā 

This post was featured in 47 Trim Healthy Mama E Meals & Snacks With Traditional Foods.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Food Preparation Sprouting

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. gilliebean says

    January 22, 2009 at 10:59 pm

    This may sound like a silly question: do you eat the beans then along with the sprouts? Or do you separate them and cook them?

    Reply
    • Wardee says

      January 23, 2009 at 9:36 am

      That’s not a silly question, it’s a good one! You eat the bean and the sprout that comes out of it as a unit, usually raw. However, older mung bean sprouts are often cooked. And the other exception is that sometimes people will sprout beans just a little bit before cooking them in a soup or something. The sprouts I’ve featured here are the ones that I grow for salads, and we eat the whole thing. Thanks for asking your question; I think it was helpful to clear up confusion that I caused by not being clear enough.

      Reply
  2. Alicia Syme says

    February 7, 2009 at 10:28 pm

    Hi Wardee,

    I have never commented before, but enjoy reading your blog when I have time. We have traveled very similar journey’s. My family has also had major nutritional changes because of a gluten allergy from one of our children. This spurred us on to revolutionize our diet. We too follow, slowly but surely, a Nourishing Tradition diet, and we live near in Lebanon, OR a city near Albany if you have never heard of it. Imagine my surprise to discover you are also a Christian family. So it has been fun to read of your journey as it feels very familiar. I love that you write of your hits and misses in your recipes as this greatly helps and encourages my attempts at things. I too order from Azure and I had a question about the sprouting screens you bought from them. It looks like they are for regular and not wide mouth jars. Is this true? I have wide mouth half gallon jars and would like to start sprouting. Right now we buy Ezekiel bread for all but the gluten free child, but making my own would be more cost effective I think. I am glad to hear that your gluten free kids can eat your sprouted bread. My child’s allergy is a behavioral reaction allergy so I don’t hold a lot of hope that my bread will help, but I am hoping he will grow out of it some day. It is just a bear to test the allergy as it messes up his emotional and mental system for a couple of weeks. Well again thank you for all you do. I homeschool three of my four kids and I have so little time to experiment in the kitchen that seeing your results and ideas are very helpful.

    Alicia

    Reply
    • Wardee says

      February 10, 2009 at 11:50 am

      Hello, Alicia! I have loved reading what you wrote and hearing from you. I have heard of Albany, but I don’t think I’ve been there before. But I’ve been to Lebanon. I went to Willamette Univ. in Salem ages ago. When I graduated, a family I knew from Lebanon hosted a graduation party for me.

      I too find it very encouraging to read what other people are doing. It is inspiring to see what other people can do, and it is encouraging to see that everybody else is imperfect, too! šŸ˜‰ Not that I glory in others’ deficiencies, just that I am glad not to be the only one!

      To answer your question, the sprout screens are for wide mouth jars. I have not seen regular mouth screens, ever. So you’ll be good to go if you get the ones from Azure.

      Please keep in touch regarding the sprouting and allergies. I am holding out hope that it will help you!

      Reply
    • Carmen says

      October 14, 2011 at 7:06 am

      Hi Alicia
      I also have a child with behavioral reactions to gluten. He is celiac. I tried homeschooling him last year, but it became too much for my health, so had to return him to public schooling this year.

      I would love to correspond, as I have never met anyone else whose child’s reaction to gluten is purely behavioral.

      We had him tested last evening by a functional medicine chiropractor who is trying a new approach. I am eager to see how it works as regular western medicine approaches can only help to a point. I’ve been experimenting with various cooking strategies and nutritional interventions.

      I would love to hear back from you.
      Sincerely,
      Carmen

      Reply
      • Katee says

        January 19, 2014 at 10:07 pm

        My 3 year old has neurological reactions (anger, hyperactivity, inability to focus, giddiness to name a few) to gluten, soy, corn syrup, refined sugar, pistachios, peanuts and cashews. I noticed that her behavior was linked to food 9 months ago. It has been a journey, but she is so much better without the foods that cause her body distress, and she is able to understand what she can’t have and how it makes her sick.

        Reply
  3. Lisa says

    May 5, 2009 at 12:33 pm

    I always seem to have the same problem with my soaking process. This time I soaked the garbanzo beans for almost 24 hours and they are still crunchy in the center. What am I doing wrong?

    Reply
    • Wardee says

      May 5, 2009 at 12:58 pm

      Lisa, I don’t believe this is a problem. My garbanzos are always still crunchy in the center after soaking. Soaking is not the same as cooking, which will soften them all the way through. What are you trying to achieve with the soaked garbanzos?

      Reply
  4. Erin says

    August 24, 2009 at 9:03 pm

    Thank you for the pictures. I’ve finally started sprouting, and I wasn’t sure if they were supposed to look like what they do…I was expecting store-looking mung beans. I do think your roots are thicker than mine are. Not sure why they are so very skinny.

    Reply
  5. Joshua Hamilton says

    November 20, 2009 at 2:40 am

    This is awesome information. I am working on finding ways to eat mostly raw. I love beans. This is a huge help. Thanks.

    -Joshua

    Reply
  6. Crystal says

    December 9, 2009 at 3:51 pm

    Thanks for this article and your website in general. I’ve had a gluten allergy for years and ignored it – yes, some very ill times behind me, and all my fault too! 😮 I need to make some (for me) drastic dietary changes, and sprouting seems to be a manageable and helpful place to start. Thank you again!

    Reply
  7. Katrina says

    December 27, 2009 at 5:51 pm

    I have read that kidney beans are toxic when eaten as a sprout.

    Reply
  8. Christine says

    January 29, 2010 at 5:33 pm

    I too have read that eating raw kidney beans is toxic. True? Also, would that hold true for other beans. I’m soaking adzuki beans right now for the first time. From what I’ve read, it is a nutritionally better way to ingest beans….lowers the phytic acid or anti-nutritive qualities. Thanks for this blog!

    Reply
    • Wardee says

      January 30, 2010 at 9:14 am

      Christine, I have read that. Nourishing Traditions says to cook kidney, lima, and black beans that have been sprouted. It doesn’t mention toxicity. Sprouting, just like soaking, does reduce phytic acid, but not entirely.

      Reply
      • sasha says

        January 27, 2014 at 2:54 pm

        It is important to always cook kidney and lima beans, even sprouted. They contain toxins that are disabled through cooking. Eating even four uncooked kidney beans can be enough to require hospitalization!

        Reply
      • Caroline Gifford says

        March 23, 2014 at 11:51 pm

        Please see this link below; one of many pages (both scientific articles and superficial, yet helpful, articles) on the topic. I have spent countless hours researching the various toxicities in most legumes when not cooked properly. This site gives a quick, simple explanation of those which are dangerous and those that are not usually an issue:

        http://rawevolution.wordpress.com/what-not-to-sprout/

        Reply
  9. Ingrid says

    April 21, 2010 at 10:13 am

    Hi! I just discovered your site today and can’t wait to explore more of your wonderful content and try some of your recipes.

    I have a question about sprouting. I am planning to try this at home, and your instructions are very clear. My question is about doing this in a hot climate. We live in So Cal and in the summer the temperatures range in the the high 90’s and often up to 105 and higher consistently. I would worry about bacteria forming in the sprouts. We don’t use air conditioning for environmental as well as economical reasons, so inside the house the temperature soars at midday, and doesn’t cool off much at night. Would it still be okay to sprout in those temperatures? If the sprouts don’t smell bad or feel slimy, is it safe to assume they are okay to eat? Maybe rinsing them more often is called for in hot weather. Any advice you could give me would be greatly appreciated. Thanks so much.

    Reply
    • Wardee says

      April 21, 2010 at 4:13 pm

      Ingrid,

      That’s a tough one. I would say give it a good go, keep it in as cool a place as possible. Be willing to rinse 4 to 5 times per day. If they don’t smell bad or feel slimy, then yes, I believe you can assume they’re safe to eat. Also, you could consider eating them after a light steam. Let me know how it goes!

      Reply
  10. Ingrid says

    April 21, 2010 at 7:20 pm

    Thanks for the fast reply! Perhaps when the weather heats up in a couple of months, I will try something like a zeer pot to keep them a bit cooler during germination. I will definitely rinse them several extra times per day. I will let you know how I do.

    In the meantime I will do some experimenting with sprouting. I didn’t know you could sprout so many different beans and such! LOL, I just got my husband to eat whole grain breads, now I might try some sprouted grain bread on him! Thanks for all the wonderful information – glad I found you!

    Reply
  11. Robin says

    April 30, 2010 at 9:25 pm

    Hi Wardee! We have some lentils and are trying to find different ways to eat them when I remembered sprouting. How much water goes in with the 1 1/3 lentils? Do you have to use a super sunny window? Thank you.

    Reply
    • Wardee says

      May 1, 2010 at 7:34 am

      Robin, when you soak them, just fill the jar so the water covers them by double the amount. And no, you do not need a sunny location at all. At the very end, you can put them in filtered sunlight to green up the leaves slightly. Enjoy! This is one of my favorite things – and lentil sprouts one of my favorite sprouts. šŸ™‚

      Reply
  12. Robin says

    May 4, 2010 at 2:59 pm

    I think we made a big mistake when trying to sprout the lentils. I thought you left them in water, rinsing and putting new water in each day. We are on day #4. I am wondering if it is too late to sprout them. Actually, a few have started from being in the water. I’m trying to figure out what type of container to leave them in if I do not have a screen to turn them over on. I hope I haven’t wasted these lentils. *sigh*

    Reply
  13. Erin VL says

    May 4, 2010 at 8:54 pm

    Hi Robin. I am actually sprouting lentils at the moment! šŸ™‚ I leave mine in a colander over a plate covered by a dishtowel and rinse them 2-3 times a day. Works well for me! šŸ™‚

    Reply
  14. Robin says

    May 5, 2010 at 10:51 am

    Thank you, Erin! šŸ™‚ I will try it in my colander, then. šŸ˜€ Have a great day!

    Reply
  15. Tiffany says

    July 30, 2010 at 12:07 pm

    I am johnny-come-lately to this convo – but I am glad I found this page. I just sprouted my first batch of sprouts ever (I sprouted several varieties). The bean sprout was the most confusing as to how to eat. When I read this – I went and tasted a sprouted azuki (splg?), mung, and garbanzo bean – with the bean attached. Quite delicious!! Thanks for taking the confusion out of how they are supposed to look (:-) ), and also for Gilliebean’s question and your answer as to how they should be eaten.

    Tiffany

    Reply
  16. Robin says

    November 23, 2010 at 12:41 pm

    Hopefully you get this soon! I sprouted some pinto beans for refried beans. How long do I cook these before they’re done? I know soaked beans take a while, but what about these? Thanks so much, Wardee! I REALLY appreciate all your helpful info.

    Reply
    • Wardee says

      November 23, 2010 at 12:54 pm

      Robin — They take about 30 minutes to cook after sprouted. It varies though, like it will be longer if you’re at a high altitude. Enjoy!

      Reply
      • Robin says

        November 23, 2010 at 1:02 pm

        Thanks SO much! I’m making burritos tonight for dinner and have yet to make the refried beans!!

        Reply
      • Kathy says

        May 17, 2012 at 9:54 am

        Just checked all the info re sprouting: do u juice? I have an Omega masticating juicer and was wondering if I can successfully add sprouted beans to my juicing peroduce

        Reply
        • Wardee says

          May 17, 2012 at 1:53 pm

          Kathy — I think so, but I’ve not done it to be sure the juicer can handle it. If it can, go for it. I’d watch out that you don’t have any digestive symptoms. If it is hard to digest, I’d lessen up on the sprouts and lightly steam or cook them instead of juicing.

          Reply
  17. Carmen says

    October 14, 2011 at 7:10 am

    Hi. I’m trying to sprout some pinto beans.
    I soaked them overnight in a quart jar, rinsed 4 times, then left them on the counter for a day. The next day they had a terrible odor. I rinsed them 3 times, then left them again, and again they had a terrible odor. This is day three… no sprouting yet, and a terrible odor. Does this mean I have a bacterial overgrowth?
    Thanks!
    Carmen

    Reply
    • whisperingsage says

      May 15, 2018 at 5:37 pm

      Side story- I sprout my pintos for 2-3 days before cooking, occasionally I get busy and they get smelly and bad. I decided to use these in a fly trap as they were so stinky, Somehow the stink went away and it attracted no flies. Darn.

      Reply
  18. ashley says

    January 23, 2012 at 3:05 pm

    Hi,
    I wanted to know if you are supposed to take the aprouts off the beans after they have sprouted, and eat them, or are you supposed to eat the sprout with the bean attached???

    Reply
    • Wardee says

      January 24, 2012 at 7:26 am

      Ashley — You don’t need to separate anything. It is all edible! If the skins bother you, though, you can get rid of them. Or try, because it can be a tedious task!

      Reply
  19. Laila says

    March 20, 2013 at 9:37 am

    Hey there! Thanks for the post – i’m just getting into sprouting, and wondering if it’s best to sprout different things in different jars, or if you can sprout them altogether? For instance, i want to make a mix of lentils, moong beans, and barley. If I put them all in the same jar would the beans squish the lentils, or would they have different soaking/sprouting times?

    The main problem i might suspect would be different sprouting times – maybe they don’t mature at the same rate. Any thoughts on that? Thank you so much!

    Reply
    • Wardee says

      March 20, 2013 at 8:00 pm

      Lalia — Generally you want to sprout separately because most everything has a different sprouting rate, plus the age of the seeds effects the sprouting rate. Having said that, I do mix red clover, fenugreek, and radish seeds for a salad sprouting mix. Beans, though — I sprout separately. Thanks for the comment and questions!

      Reply
  20. Sylvia says

    June 24, 2013 at 7:36 am

    Hi! I have just discovered sprouting and came across your site today while looking for answers! Hopefully, you can help me out with my dilemma.

    I have a sprouting questions. This was my first attempt at sprouting – and I think in the last 12 hours it went south on me. After much research, I decided to sprout 1/3 cup mung beans in a 64oz mason jar, and they were doing great! I read it was best to let the mung bean sprouts set for 24 hours after the final rinse, and that’s when things went wrong (I think). I was planning to harvest this morning and woke to find that my mung bean sprouts now all have forked roots and big green, twinned leaves!! (By big I mean less than a centimeter but still.) In the few places I could find this issue discussed, I guess it means my first batch is a bust because the sprouts will now be too bitter to eat. Is that correct? Can you tell me what/where/when I went wrong? They were doing so well, and had big and thick sprouts so I was so excited. If I can save this batch somehow, please let me know what to do and how. Even if it means saving some of them to start growing my own plants (maybe?), I’m willing to give it a go! šŸ™‚ I’m just disappointed that they look like they should be planted in the ground now instead of going into my dishes. šŸ™ Any advice you can offer would be much appreciated. Thanks so much!

    Reply
    • Wardee Harmon says

      August 22, 2013 at 8:10 am

      Sylvia, I am very behind on these comments and your issue is long gone but I still wanted to answer that I am not sure anything went wrong. It just sounds to me like the sprouting time was too long. Perhaps your temperature was warm and they really took off. Anyway, try again, and don’t sprout so long. As for bitterness, they might be fine — taste and see (if it happens again).

      Reply
    • whisperingsage says

      May 15, 2018 at 5:31 pm

      Sylvia; I know a lot of people that pay for these as they are now called “microgreens” and they cost a mint! I am trying to get a lady in her 70’s to grow her own for over a year now, buying her seeds etc, but she just hasn’t done it and is about to buy ready microgreens (sold in a paper bag) and complain about the price again.

      Reply
  21. Jennifer says

    September 29, 2013 at 5:08 pm

    Wardee, I have just tried my hand at sprouting garbanzo beans in a Sproutman bag. This is my first time sprouting anything. I decided to do it to see if my daughter will be able to handle eating beans without getting the bloating and gas. Anyway, I’ve been rinsing faithfully 2-3times a day. Yesterday (the fourth day) I noticed that some of the skins/hulls have turned a vibrant purple… is that ok? I’ve got pretty long tails on some, while others are just poking out. I am hoping to cook them in the pressure cooker. Thank you for any advice you can give.
    -Jennifer

    Reply
  22. enid says

    January 23, 2014 at 12:34 pm

    i have a combination of sprouted kidney beans, chick peas and pidgeon peas about 3 cups, my question is how can i ferment these sprouted beans. could i add them to cabbage and other vegetable for fermenting. Thank u for your response,

    Reply
  23. Chris says

    February 2, 2014 at 6:31 pm

    Hi! Sprouting mung beans for the first time. I’ve noticed that some of the beans have become a darker shade and have light brown spots. Is this the dreaded mold I’ve read about?

    Reply
  24. Rebecca says

    April 12, 2014 at 11:43 am

    I am just sprouting for the first time… I soaked pinto beans for 24 hrs then have been rinsing 3-4 times/day and leaving in colander with tea towel on them. On day 3 now I think and there is a few that have sprouted. They started smelling after 1 day of sprouting. And they are slimy, but then I wash them. I am really not sure if they are ok, but why would they have gone bad?
    I am wondering if they are bad first of all, and secondly why?
    I have a large batch could that be it? the colander is full- are they supposed to kind of dry out in between rinsing?

    Reply
  25. Tanya says

    July 2, 2014 at 5:24 pm

    Finally sprouted lentils! SO EASY and SO YUMMO! Snacked on them all day and then topped them on our salad at dinner!
    One small question…do these little dudes make you flatulate? Because I highly gaseous today!????

    Reply
  26. Jason says

    January 19, 2015 at 3:35 am

    Hi Wardee,

    In the morning (when you start off with the rinsed beans) do you leave the beans covered / floating in water until you drain and rinse them in the evening, then leave them overnight covered in water and repeat this daily, or do you sprout the beans in a rinsed and non-covered environment throughout the process?

    Thank you.

    Reply
  27. Stacy says

    April 17, 2015 at 3:39 pm

    Hi,
    my mung bean sprouts smelled acidic and tasted very bitter. They were only 2-3 days old and only some had leaves. What could be the problem?

    Reply
  28. Jan says

    November 27, 2016 at 11:39 am

    I had used the metal screens for sprouting in jars in the past, but they rusted. I somehow warped one of my Excalibur dehydrator screens. So I took a wide mouth lid and traced around it and cut it out to use as a sprouting screen. I got about 16 screens from one sheet. This solved my screen issue and was very cost effective!

    Reply
    • Sandra Burrows says

      December 1, 2020 at 7:24 pm

      You can also purchase window screening from a hardware store and cut to the desired size.

      Reply
  29. Debb says

    March 6, 2018 at 1:15 pm

    where to purchase the beans? are they special beans or just dried beans in a bag at the store?

    Reply
    • Vicki Henry says

      March 6, 2018 at 7:38 pm

      Hi Deb,

      Sprouting beans starts with dried beans. You can use any dried bean from a trusted source. We recommend organic dried beans.

      Hope this helps!

      ~Vicki, TCS Customer Success Team

      Reply
  30. Shawn says

    October 1, 2020 at 9:10 pm

    Hey! I was wondering if you could mix Canadian Alfalfa, black lentils, red clover and mung beans all in the same sprouting jar? They all require a similar amount of product except the lentils require much more. Also, the alfalfa and red clover require a couple more days to sprout, is this a good enough reason to keep them in separate jars?

    Reply
    • Danielle says

      October 2, 2020 at 6:29 am

      Hi, Shawn.

      Because the timein si different I would keep them in separate jars. šŸ™‚

      ~Danielle, TCS Customer Success Team

      Reply
  31. Mariamalia says

    November 3, 2020 at 9:12 pm

    I used to germinate grains all the time in MD but I just moved to Panama and it is hot (85F) in the house… and my beans are smelling so bad after 36 hours, even after rinsing them 3-4 times a day… I tried like 4 times and end up throwing them in the garbage!!! Can I sprout them in the fridge??

    Reply
    • Danielle says

      November 25, 2020 at 8:09 am

      Hi, Mariamalia.

      We don’t know anything about growing them in fridge. I would think it’s too cold for growth to happen. Susceptibility to molding rather than growth.

      ~Danielle, TCS Customer Success Team

      Reply
  32. Markus Audet says

    June 14, 2021 at 3:12 am

    Just want to do a reminder that raw kidney beans contain a toxin (phytohaemagglutinin) referenced in step four before adding to salads. Might be worth rearranging or cooking the beans first.

    Reply
    • Sonya says

      June 15, 2021 at 8:41 am

      Hi, Markus: Beans do have lectins such as phytohaemagglutinin, sprouting, and cooking lower lectins. Soaking and cooking beans do lower the lectins in them. Since this is sprinkled on a salad and not consumed in large amounts we feel this method is OK to use. — Sonya, TCS Customer Success Team

      Reply
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