my first Mung sprouts... questions

[kmik]

I just started sprouting my first batch of mung bean sprouts, I've got a couple questions... some started turning a little pinkish. Is this normal, or did I not rinse them enough or something?

Also, I'm not sure I've ever eaten them before Exactly how do they look when they're done? It looks like some little leaves are starting to pop out (they've been sitting for, well, this is the third day now).

If anyone has a picture of perfectly sprouted mung beans, that would be fantastic

TIA!

[sport]

According to my list they need 8 to 10 hrs soaking and 3 to 5 days sprouting so they should be still OK. I have never sprouted mung but as long as they do not smell foul or have any mould I would say they are good. You could leave them another day and place them on a sunny window for the last few hours.

[Rawma]

I just sprouted mine for the first time this week. They should be about 2-3 inches long and the green part will be detached and you will have a pinkish/yellowish top to them. Mine doubled overnite and filled the container and that was when I decided they looked done. I rinse they daily till they are gone...tomorrow!
Good luck!

[Essensual]

..mung beans are the sprouts that are usually included in Asian (SAD) fried rice disches. If that's correct ....then....bring on the mung bean sprouts!

I just had my first successful batch of beans sprout two days ago (lentil peas). Raw_Medic shared a recipe for lentil salad with me that I tried out this evening. Mmmmmm mmmmm. yumminess!

Now I have some pinto beans in the rinse and drain rotation.

[ReneeSC]

I just put my colander of sprouted beans in the fridge.. with the sprouted rye ( it worked! ), and sprouted split peas. I had no idea you could sprout soaked beans and they'd respond as quickly as they did.

My husband asked me to make him RAWfried beans. I'm going to make split-pea soup with the other, and the rye will be for bread. I think I'll mix the rye with some corn slurry and make a sort of chip for the RAWfried beans.

What are you going to do with your beans?

[ReneeSC]

**Mung beans should be rinsed a lot because they tend to get slimey-fied pretty quickly if not refrigerated, and even when refrigerated if not eaten within a certain amount of time.
Mungs are the largest "sprouts" commonly purchased, so the bigger they are the better, and many will have tiny little leaves. The tiny little leaves are full of nutrients. If it won't mess up your recipes, eat them with gusto.
Make sure they're dried as much as you can before refrigerated. I've made the mistake of not properly caring for containers of mungs and have lost the entire batch within 24 hours.

I just put my colander of sprouted beans in the fridge.. with the sprouted rye ( it worked! ), and sprouted split peas. I had no idea you could sprout soaked beans and they'd respond as quickly as they did.

My husband asked me to make him RAWfried beans. I'm going to make split-pea soup with the other, and the rye will be for bread. I think I'll mix the rye with some corn slurry and make a sort of chip for the RAWfried beans.

What are you going to do with your beans?