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Bean sprouts are a popular Asian ingredient in stir-fries and are a delicious and nutritious side dish for any meal. Bean sprouts are widely available in markets and supermarkets, but you don’t need to buy ready-made sprouts – you can save money by making your own which only takes about 2 days. Soak the chickpeas overnight, then rinse, and drain every 12 hours until the bean sprouts reach the desired length.
Steps
Prepare to soak green beans
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Buy whole and unprocessed chickpeas. Do not use prepackaged green beans, as they may have been chemically treated. Read product labels carefully to make sure you’re buying the right kind of whole, unprocessed chickpeas intended for edible sprouts. [1] X Research Source
- In the US, you can buy chickpeas at health food stores or online through sites like Sproutpeople (sproutpeople.org) and Sproutman (sproutman.com).
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Measure the amount of green beans you want to make bean sprouts. Consider the size of the pot or jar of the bean sprouts – the green beans should take up about ¼ of the container. Green beans will increase in size significantly when sprouting, so you should be careful not to use too many beans. [2] X Research Source
- The amount of bean sprouts harvested will have a ratio of 2:1, ie every 0.5 kg of green beans will give 1 kg of bean sprouts. [3] X Research Sources
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Wash the green beans in the basket. Leave the green beans under running water until the water is clear. Green beans can be mixed with dirt because they are often dried on the road. [4] X Research Sources
- This step will help wash away impurities that may be present in the soil, such as metals and toxic substances.
- Washing the chickpeas is also a way to get rid of weevils that may have entered the dried chickpeas.
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Pour the green beans into a transparent jar with a wide mouth. Food jars are a good choice, but you can also reuse jars of peanut butter or pasta sauce. Fill the jar with green beans ¼ full. [5] X Research Sources
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Soak green beans in water and put a mesh lid on the mouth of the jar. Fill half of the jar with cool water, about 2-3 times the amount of green beans, then put a breathable lid on the mouth of the jar. [6] X Research Source
- When making bean sprouts at home, you can use a piece of cheesecloth to cover the mouth of the jar and an elastic band to tie it in place. You can also poke holes in metal jar lids.
- You can also purchase specialized rack jars with mesh lids.
- If you don’t have cheesecloth or a mesh lid, you can also soak the chickpeas in an uncovered pot or jar.
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Soak the chickpeas for 8-12 hours until the beans are large. How long to soak depends on the beans. In general, the larger the bean, the longer it will take to soak. You can place the jar of soaked beans on the kitchen counter or store them in a cupboard – just keep them out of direct sunlight. [7] X Research Sources
- Soak chickpeas at room temperature, do not refrigerate.
Drain the water and wash the green beans
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Drain the water and wash the green beans through the mesh lid. Drain the water in the jar through the mesh lid by turning the jar upside down over the sink, then rinse the sprouted green beans with clean water and drain again. [8] X Research Sources
- If you don’t have a cheesecloth or a mesh lid, you can place a sieve over the top of the jar to drain the water.
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Place the vial in a cool and dark place for 12 hours. Find a place with little or no sun and no problems. Turn the jar upside down on a bowl rack or cake cooler to allow the water to continue to drain. [9] X Research Source
- Although green beans should not be stored in direct sunlight, you also do not need to place them in a dark place. A dark corner on the kitchen table is also a suitable location.
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Repeat this process every 12 hours for 2-5 days (or twice a day). Place back in a dark place after each bean wash. [10] X Research Source
- The chickpeas will continue to increase in size and sprout thin white sprouts.
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Wash the bean sprouts when they have reached the desired length. Drain the sprouted green beans into the basket and rinse one last time before draining the water. Usually, bean sprouts will taste best when they grow to about 1.5cm long – but this is largely a matter of personal preference. [11] X Research Source
- By this time, the mung bean pods may begin to peel off the white sprouts. You can pick up the shells by hand if you want. [12] X Research Source
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Spread bean sprouts on a baking tray lined with paper towels. Line 2 layers of dry paper towels in a baking tray, then pour the washed and drained bean sprouts onto the paper towels. Spread the bean sprouts in a thin layer with your hands and gently press down to absorb the water. Store the bean sprouts after they have dried. [13] X Research Source
- Pick up the green beans that don’t sprout and throw them away.
- To dry the chickpeas more thoroughly, you can place another paper towel on top and gently press down.
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Pour the bean sprouts into a bowl and store in the refrigerator for up to 2 weeks. Line a bowl with paper towels, scoop out the bean sprouts with your hands, and store in the fridge. Use bean sprouts within 2 weeks. [14] X Research Source
- Bean sprouts make a great cold salad, or add to a traditional stir-fry is also delicious.
Things you need
- Glass jars
- Mesh or cheesecloth lid and elastic band
- Strainer or basket
- Tissue
- Baking tray
- Water
- Dried green beans
- Bowl
X
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
There are 8 references cited in this article that you can see at the bottom of the page.
This article has been viewed 8,883 times.
Bean sprouts are a popular Asian ingredient in stir-fries and are a delicious and nutritious side dish for any meal. Bean sprouts are widely available in markets and supermarkets, but you don’t need to buy ready-made sprouts – you can save money by making your own which only takes about 2 days. Soak the chickpeas overnight, then rinse, and drain every 12 hours until the bean sprouts reach the desired length.
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