Sprouting Red/Black Beans
I bought the easy sprouter cup and the hemp bag from sproutpeople. And have tried to srout both red and black beans to no success. I soaked the beans for the appropritate time 8hrs. Here are some of the problems i ran into;
1. Sprouts pop out of the beans fairly quickly, but then they just sit there the same lenght.
2. After about a day, even if i rinse, the sprouts begin to smell like their fermenting, but are OK to taste.
Anyone had any luck sprouting these specific beans and could give me some pointers? Should i be focusing more on the bag, or the easy sprouter cup, how many times, if any should i rinse it. Soak it in warm or cold water?
Thanks for any input!
Tim, I am not the expert, but I would soak the beans (with changing of water at least twice daily, preferably 3 or 4 times daily) for longer. Perhaps 2 full days of soaking. I don't soak dried beans too often, but the times that I have, that has worked for me!
I was coming here to ask about black beans, I'm having the same problem. And at sproutpeople.com they say they should be cooked even after sprouting?
I think I just ruined a batch by soaking too long.
I haven't sprouted beans in one helluva long time yet, they do need to be rinsed OFTEN! And no, they do NOT need to be cooked after sprouted. What would be the point?
I've not tried the sprouting bags. I know in the bottles, they got too hot and get rather funky. Guess that's why I don't do them anymore. I sprout buckwheat only and have an automatic sprouter so don't have to worry now about rinsing. Sort of like an automatic sprinkler in the yard. No watering worries.
I sprouted azuki beans, which are red, and they sprouted just fine in the jars, but the finished product, although healthy, still tasted like - well, like uncooked beans.
So, I don't do red beans anymore.
I'd soak them in a jar for about 24 hours. Then, I'd rinse, turn upside down in a bowl, at an angle, for them to drain and get some air. (I live in Florida, the A/C is on all the time or we'd roast, and that is probably a factor.) I rinse every few hours, and drain the same way. They sprout, and since I don't let them get too big or green, I rinse, and put them in the refrigerator until it's time to eat them. If I was going to let them get bigger, I'd put them in a big bowl, with plastic wrap over 2/3rds of the bowl, and then leave it near a window for light, but not direct sunlight!. After a few hours of that, I check and see how they're doing. I don't want them to dry, but I don't want them to rot either, so I'm looking to see if they need a misting or less plastic wrap covering the bowl. That's about it.
I do sprout the little seeds, like fenugreek, alfalfa, radish, cabbage etc. once in a while for variety. They're so good, I eat them just out of the jar, not mixed with anything, because they're crisp and flavorful. I do the same bowl thing, and these I want to grow and green up, unlike the beans. Works fine everytime, and you'd be surprised how much volume they generate! Two tablespoons of seed can give you several cups of finished sprouts! Depends on how long you let them grow and make leaves, I guess.
I also slowed up on the mung beans, but when I sprout them, I eat them before they get the leaves, and green up, because then they taste bitter to me. I guess I could grow them in the dark, so they get long and stay anemic looking, but it's not that important to me to eat them.
Don't give up your sprouting experiment, but maybe only do a tablespoon at a time until you get the proper conditions for your home.
Good luck! and have fun!
why not just buy sprouts?
Originally Posted by city
Originally Posted by city
They are not available here. And I would rather do it myself.
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