Sprouting Beans

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Sprouting Beans
« on: September 15, 2006, 02:42:49 PM » by healthybratt

I love beans, but if I ate beans that often, I wouldn't have 3 children. Roll Eyes

I even tried soaking them and no difference. I know someone is going to say TT BUT if I have to take that then beans aren't really cheap anymore. Undecided

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Sprouting Beans
« Reply #1 on: September 18, 2006, 01:57:16 PM » by Elbereth

HB,

Have you tried to sprout them and then cook them? Makes a huge difference for us. Just a thought!

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Sprouting Beans
« Reply #2 on: September 18, 2006, 03:05:21 PM » by healthybratt

Quote from: Elbereth on September 18, 2006, 01:57:16 PM

HB,

Have you tried to sprout them and then cook them? Makes a huge difference for us. Just a thought!

Sounds tedious. How do you sprout 2 lbs of beans?

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Sprouting Beans
« Reply #3 on: September 18, 2006, 08:36:01 PM » by Elbereth

Not so tedious, really. I have a large glass cookie jar with a ridged mouth, or you could use mason jars. Cut a piece of pantyhose to fit the lid and rinse the panty hose really well. Place rinsed beans in the jar about half way up. If you use a large glass cookie jar, you will only probably need 2. Cover the mouth with the pantyhose and rubberband it tight on. Place on it's side and rinse about 3 to 4 times a day, just pour some water in and swish around and turn upside down and drain. It only takes about 2 days and then they are ready. Don't let the sprouts get longer than 1/4 of an inch. When they have sprouted, rinse one more time, place in a crock pot and cook. They cook faster, better, are easier to digest and give you valuable vitamin C.

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Sprouting Beans
« Reply #4 on: September 18, 2006, 08:40:03 PM » by amazonmama2five

THANK YOU, ELBERETH!!! I can't get "mason" jars (that was my maiden name Wink

). And have been trying to come up with an alternative to the screen and rings on a jar. Who would have thought?? Pantyhose and a glass cookie jar! You just made my day!
Lisa

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Re: Sprouting Beans
« Reply #5 on: September 18, 2006, 09:35:12 PM » by healthybratt

Okay, dumb question. What does this do to the texture? I mean instead of squishy beans, now I'll have squishy bean sprouts. Grin

I'm funny about the texture of my food. It can taste good, but if it squishes wrong, I won't eat it. Roll Eyes

(that's why I don't like shredded coconut or raw onions--ewwww!)

Also why do you rinse so often? and why do you cover with pantyhose? Would a lid with holes punched work (like a bug jar)?

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Re: Sprouting Beans
« Reply #6 on: September 18, 2006, 10:00:53 PM » by Elbereth

Chicken... Grin

There is no difference in texture. You don't notice the sprouts unless you let them get 2 inches long! You rinse it or they go nasty and they might not even sprout because they need the moisture. As far as the lid with holes, I don't know about it.

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Re: Sprouting Beans
« Reply #7 on: September 18, 2006, 10:22:30 PM » by SC

Adding a tbsp of whey to the sprouting water speeds the process. Also, when I cook mine, I cook for about an hour, pour off the filtered water, add more water, cook another hour or so and repeat. While I skim off the foam, I want to be SURE and get all of the phytates are gone (phytates are what make the water foam and make the soaking water cloudy). These prevent absorption of nutrients and are the cause of disagreeable digestive issues.

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Re: Sprouting Beans
« Reply #8 on: September 18, 2006, 11:30:04 PM » by healthybratt

Quote from: SC on September 18, 2006, 10:22:30 PM

If you have to rinse them 8 times, wouldn't that be an awful lot of whey? I don't have much. I only make yogurt and it's skim. No kefir in this house.

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Re: Sprouting Beans
« Reply #9 on: September 18, 2006, 11:52:14 PM » by nursegirl

Quote from: healthybratt on September 18, 2006, 09:35:12 PM

Okay, dumb question. What does this do to the texture? I mean instead of squishy beans, now I'll have squishy bean sprouts. Grin

I'm funny about the texture of my food. It can taste good, but if it squishes wrong, I won't eat it. Roll Eyes

(that's why I don't like shredded coconut or raw onions--ewwww!)

Also why do you rinse so often? and why do you cover with pantyhose? Would a lid with holes punched work (like a bug jar)?

Just wanted to add that I am also wierd about food textures, and onions and shredded coconut are #1 and #2 on my list of foods I don't eat! Cheesy

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Re: Sprouting Beans
« Reply #10 on: September 19, 2006, 07:05:40 AM » by SC

Whey lasts in your refrigerator for 6 months. I use it in my mayonnaise, ketchup, etc. etc. If you purchase 1 gallon of raw milk (here, it costs around $6), it makes 2 or 3 quarts of whey, with the leftover cream cheese (curds). Because we use it so much, the $6 investment twice a year isn't a problem. I keep mine in a covered glass canning jar in the refrigerator. Other than kefir, we don't use milk as a beverage, and I have to admit to throwing out the solids after making whey more often than using them.

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Re: Sprouting Beans
« Reply #11 on: September 19, 2006, 09:20:29 AM » by healthybratt

Quote from: SC on September 19, 2006, 07:05:40 AM

Other than kefir, we don't use milk as a beverage, and I have to admit to throwing out the solids after making whey more often than using them.

What do you use for recipes? Do you put kefir in cakes, mashed potatoes, etc? I tried that with yogurt and they were nasty sour. I hardly ever drink milk anymore, but I still use it to make biscuits, gravy, macncheese, mashed potatoes, cakes, etc. Since it costs more than water, I do try to half the milk with water quite often just to save money.

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Re: Sprouting Beans
« Reply #12 on: September 19, 2006, 09:21:31 AM » by healthybratt

Quote from: nursegirl on September 18, 2006, 11:52:14 PM

Just wanted to add that I am also wierd about food textures, and onions and shredded coconut are #1 and #2 on my list of foods I don't eat! Cheesy

A woman after my own heart. These foods make a funny sound when you chew them. How weird am I. Grin

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Re: Sprouting Beans
« Reply #13 on: September 23, 2006, 12:16:02 PM » by Pennie

I just read that the beans should sprout in about two days? Huh

? Mine have been soaking longer than that, I don't know how much longer, I tend to lose track of time. Actaullly I think I put them on to soak thrus night. this is sat. It COULD have been wed. but I really think it was thurs. anyway, I just read again and noticed I am not ringsing htem often enough but I am changing the water. does this mean my beans are dead? they are great value dried beans...... Huh

will they eventually sprout?

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Re: Sprouting Beans
« Reply #14 on: September 23, 2006, 12:20:51 PM » by amazonmama2five

Pennie,
Are they IN water?

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Re: Sprouting Beans
« Reply #15 on: September 23, 2006, 12:35:20 PM » by Pennie

yes, I have kept them totally covered. I am going to go ahead and cook them b/c I am thinking they may never sprout. Huh

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Re: Sprouting Beans
« Reply #16 on: September 23, 2006, 12:39:47 PM » by amazonmama2five

They are only supposed to sit in water overnight. Then you rinse them and let them drain 4-5 times each day for 3-4 days. I just did this for the first time this week and because my beans were so fresh they sprouted in less that 24 hours!
I have a question though for some seasoned sprouter. Wink

All of my beans did not sprout. Do you pick out the sprouts and let the rest sit some more? How do you determine if enough of them have sprouted?
Thanks for any replies.
Lisa

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Re: Sprouting Beans
« Reply #17 on: September 23, 2006, 12:41:45 PM » by Grace

Quote from: SC on September 18, 2006, 10:22:30 PM

That was very nicely put! Haha!

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Re: Sprouting Beans
« Reply #18 on: October 01, 2006, 11:52:11 PM » by Isaacsmama

Quote from: amazonmama2five on September 23, 2006, 12:39:47 PM

They are only supposed to sit in water overnight.

I was getting ready to sprout some beans, but when I re-read this post, I am not sure of the method. I was just going to soak them and change the water a few times a day. But you only soak them over night and rinse during the day but dont leave them in standing water in the day time? Is this right? After they have spouted do you cook them like you would just regular unspouted soaked beans? thanks for the help

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Re: Sprouting Beans
« Reply #19 on: October 04, 2006, 11:42:47 PM » by Isaacsmama

OK, I have a ? for you bean sprouters out there. I put some beans to start sprouting 2 days ago: black, pinto, and kidney. the black have sprouted but only half of them and nothing has sprouted in the kidney and pinto bean jars. Any ideas why this is?
I soaked them the first night then have been rinsing 4 times a day since then. Is it normal to not get non-uniform sprouting? do some beans take longer than other? Thanks for any input

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Re: Sprouting Beans
« Reply #20 on: October 05, 2006, 08:37:16 AM » by Pennie

I have no answers but I have a theory. I am thinking maybe my pintos didn't sprout last time b/c I always do everything in hot water so I thought maybe that prevented them from sprouting. Next I am going to try cold and see if that makes a difference.

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Re: Sprouting Beans
« Reply #21 on: October 05, 2006, 09:48:14 AM » by Isaacsmama

I did do mine in cold when I rinsed them daily, so who knows, maybe they arent meant to sprout.

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Re: Sprouting Beans
« Reply #22 on: October 15, 2006, 11:55:30 AM » by Pastorswife2B

I want to know the answers to these question too.. so Bump Cheesy

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Re: Sprouting Beans
« Reply #23 on: October 15, 2006, 03:46:28 PM » by Livelovely

Quote from: healthybratt on September 15, 2006, 02:42:49 PM

I love beans, but if I ate beans that often, I wouldn't have 3 children. Roll Eyes

I even tried soaking them and no difference. I know someone is going to say TT BUT if I have to take that then beans aren't really cheap anymore. Undecided

I know what you mean! I just made a pot of beans and some lentil soup. I sprouted the lentils for two almost three days and the beans for a three days and then cooked them for seven hours. We didn't have any effects that we usually do with beans after all the soaking and cooking. My husband said the lentils didn't bother him either.

« Last Edit: October 15, 2006, 07:20:47 PM by healthybratt »
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Re: Sprouting Beans
« Reply #24 on: November 03, 2008, 08:18:42 PM » by ArmyWife

Is it ok to use vinegar if you don't have whey or lemon juice? Or can I use yogurt (I don't really want to let it sit and separate)? If vinegar can be used, does it matter which kind?
Thanks!

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Re: Sprouting Beans
« Reply #25 on: November 03, 2008, 08:55:27 PM » by Mrs. B

Quote from: ArmyWife on November 03, 2008, 08:18:42 PM

Is it ok to use vinegar if you don't have whey or lemon juice? Or can I use yogurt (I don't really want to let it sit and separate)? If vinegar can be used, does it matter which kind?
Thanks!

I just use plain (filtered) water for the initial soak, and mine have always done fine.

Quote from: Isaacsmama on October 05, 2006, 09:48:14 AM

I did do mine in cold when I rinsed them daily, so who knows, maybe they arent meant to sprout.

I live in a fairly warm climate and my beans tend to sprout pretty quickly, but I have noticed that some tend to be quicker than others. I have not yet come across any where they all wouldn't sprout tho....
THe method I use is to soak all the beans overnight in a large bowl in filtered water.
The next morning or 8 or so hours later I pour the beans into a colander to drain. I then usually pour them into a 9x13 baking pan and cover them with a dishcloth. I then pour them into the colander several times during the day to rinse them and then return them to the baking pan to sit covered.
I'm usually doing such large amounts that this is really the most practical method. The beans stay moist, but aren't sitting in water. Most are starting to sprout within 36 hours if not sooner depending upon the humidity and heat.
Generally all seeds or beans should sprout unless they have been cooked or irradiated in some way.

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Re: Sprouting Beans
« Reply #26 on: November 04, 2008, 09:54:11 PM » by boysmama

If your pintos are not sprouting try a cheap brand. Wink

Not sure why they are more often viable.
I soak overnight in plain water, drain in a colander and let stand all day. Most times they are starting to sprout by evening. Rinse, cover with water and bring to boil, drain and cover again. Cook for 40 minutes then add seasonings. Continue cooking until soft- pintos, navy and northerns are almost always finished in another 10-20 minutes.
When the house is getting below 74* at night I put them on the back of the fridge top for the overnight soak. Otherwise I need to let them stand in the colander another night.
So I only rinse once or twice.

For best texture they need to just be barely pushing a sprout. That's enough to prevent gastric distress, but not so much that the beans disintegrate or have "legs". Cheesy

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Re: Sprouting Beans
« Reply #27 on: November 05, 2008, 01:30:54 AM » by mom24boys

Quote from: Isaacsmama on October 04, 2006, 11:42:47 PM

I never sprout my beans mixed in a variety.

When I sprout, I soak in a big bowl overnight and then drain in a big colander the next day. I am usually doing 10 lbs. of beans at a time so I actually use 2 or 3 colanders and I stack them on top of each other, right on the beans. Between rinsing, I leave the sprouting beans in the colanders with a plate under the bottom one. When I rinse, I just put the stack in the sink and use the spray nozzle to drench it all, sometimes shifting the order of the colanders. I rinse morning and night for 2 days and then start successive batches in my crock-pot. I keep up the morning and night rinsing routine until all the beans get processed through the crock-pot. I I feel it is important that your sprouting vessel, whether a colander or bowl, needs to have a wide opening and air circulation.

Now, all that being said, I have only had beans not sprout that have been used for weights in a pie shell (they were baked) or some that were very old. Maybe you need to try a more open vessel than a jar for your sprouting beans.

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Re: Sprouting Beans
« Reply #28 on: March 10, 2009, 12:39:36 PM » by mommie

I'm curious about sprouting beans to eat the sprouts...isn't that suppose to be like an excellent food?

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Re: Sprouting Beans
« Reply #29 on: March 11, 2009, 09:56:21 AM » by mdessy

I use a method taught to me by friend from India.

Set beans (I usually do a mixture of adzuki, lentils, navy and millet - not a bean but will sprout) in a metal bowl. Cover with water and let sit in the oven overnight.

Next morning rinse, return to the metal bowl and let sit. Rinse a couple of times.

Repeat the next day

Eat the next day.

Even the ones that don't sprout much still have little nubs on them and I eat them. They are great for snacking on, wonderful in salads and fabulous in stir fry.

I was using whey in the soaking water but sometimes I don't and it does't seem to make a difference. I think just being sprouted is the healthiest part.

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