How To Sprout Beans

I have sprouted seeds  and lentils, but never the “true” beans (legumes).  Looking at a bean – they are so hard and, well, dull – void.  Really looking at it – I then realized how can one really expect to get too much out of a bean – if you can really break through it’s armor?  So a little analogy here – isn’t it easier to have someone unlock the door from the inside then to try and break it down from the outside?  Of course it is – so that is true of the bean!

One of my favorite cookbooks and now I am taking the course – yeah!! is Nourishing Traditions – so to take an excerpt: “The process of germination not only produces vitamin C, but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases vitamin B content, especially B2, B5, and B6. Carotene increases dramatically-sometimes even eightfold.”

Beans are full of nutrients, but the phytic acid binds with calcium, magnesium, iron, copper and zinc making it almost impossible for you to adsorb those nutrients.  Sprouting neutralizes the phytic acid.

Sprouting also makes beans easier to digest and eliminates the gasses traditionally found and felt in beans!  Why does sprouting help this? Because sprouting helps breaks down the complex sugars that cause the gas.

Bring your beans to life and put some life energy into your body!

Sprouting Beans

What You Need

Colander
Beans
Sprouting jar or mason jar with cheese cloth

 

 

1.Using about half a cup of beans,  place them in a colander and rinse several times.

2. Place the rinsed beans into a mason jar with either a sprouting top of secured cheese cloth.  Cover with water and allow to soak overnight.

3. Drain, rinse and drain the beans.  Place in a cool location out of direct sunlight.

4. Rinse and drain the beans about every 12 hours.  Continue doing this until the beans have sprouted – about 3 days.

Come back tomorrow for a great recipe using your sprouted beans!

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