Bean Sprouts

I love bean sprouts! I finally got around to sprouting the mung beans we got from the Asian market. They add a great texture to sandwiches, wraps, soups, etc. You can sprout just about any dried bean. Our favorites are lentils and mung, and here's how you do it:
Put 1/4 C. beans in a jar, rinse a couple of times, then fill the jar and allow to soak overnight:

The next day, drain the water and rinse again. Poke several holes in the lid or wrap the jar opening in cheesecloth and a rubber band. The idea is to let air flow through the jar. I usually lay the jar on it's side in a warm part of the kitchen. Rinse the beans daily in the jar and in a couple of days you will have sprouts! When the sprouts are as big as you want them to be, stop rinsing and place in the fridge to slow the growth and to keep fresh. The sprouts will last a little over a week stored this way. As you can see, 1/4C. beans yields a packed jar full of sprouts!