Usually
used for bean sprouts, these beans need no soaking and work well in soups
as well.
For Sprouts:
Rinse 1/3 c Mung beans in lukewarm water and drain.
Put in 1 qt wide
mouth jar add 2 c lukewarm water.
Cover opening with cheese cloth and use
rubber band to hold in place.
Let stand overnight in warm (away from
drafts) place.
Next morning drain water. Shake jar to spread beans and
place on side.
Twice a day run lukewarm water into jar and drain as
before.
Gently shake so beans spread around jar.
Continue til sprouts are
1-3” long.
Usually 3-5 days.
Use sprouts in salads or try this recipe.
SPROUT SANDWICH
Start with 2 slices of whole wheat bread.
Spread with cream cheese and
layer a slice of cucumbers, 1 tomato slice and 1 layer of sprouts.
Top
with second slice of bread. Enjoy.
