QUART-JAR BEAN SPROUT FARM

Buy mung beans that have not been chemically treated. You`ll find them in a health store or a gourmet shop that stocks Oriental foods. Carefully sort through the beans, selecting 1/2 cup of clean, whole seeds. Wash them thoroughly. Place the beans in a bowl and cover them with lukewarm water, allowing enough water for the beans to swell. (They will nearly double.) Let stand overnight.

Drain, then rinse the beans thoroughly. Place 1/4 cup of the soaked beans in a quart jar (you`ll need several jars). Cover the top of the jar with two layers of cheesecloth or nylon netting; fasten with two rubber bands or a can- fling lid band. Place jars on their sides so the beans form a layer. Store in a warm, dark place (68 to 75 degrees F).

Once a day rinse the sprouts by pouring lukewarm water into the jars, swirling to moisten all the beans, then pouring off the water. Sprouts are ready to use in about three or four days. Optimum sprout length is 1 1/2 to 2 1/2 inches.

You can eat the whole sprouts - seeds, roots (if they develop), stems, and outer hulls. But many people prefer 10 remove the hulls. To do so, stir the sprouts vigorously in a bowl of cold water. Skim away the husks that rise to the top or collect at the sides. Repeat rinsing several times.

From: Recipelink.com
Source: Magazine recipe clipping