Aduki Bean Sprouts

15. May, 2009

There are some tools available that are supposed to make your sprouting easier, however I have had fantastic results with just a glass jar and water. Just be sure that the beans are organic and as new as possible. If they have been sitting around on the store shelf for some time, they might have a hard time sprouting.

Sprouts are one of the most complete and nutritional of all foods. They are rich in vitamins, minerals, proteins, and packed with healthy enzymes.

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Bean sprouts are packed with enzymes

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This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Nut free
Vegan

Aduki Bean Sprouts

Serves 1-2 people as a side dish

Ingredients

200 millilitres (7 fluid oz) water
Handful aduki beans
1 clean glass jar

Preparation

Place the handful aduki beans in the jar (make sure that the jar is least five times as large as the the handful aduki beans because the beans will expand in volume).
Leave the beans soaking in the jar for 12 hours.
Drain the beans and rinse. Drain again.
Place the beans back in the jar and leave at room temperature for 3-5 days.
Rinse and drain the beans 3-5 times each day.
When the beans have nearly reached their optimum sprouting (often in day 3 or 4) you can place them in the fridge to slow down the sprouting. They will keep in the fridge for a week or so.