Sprouts are prepared from various beans (which are seeds), such as mung, chick pea and green pea. They can also be made from other seeds like alfalfa and clover seeds. Whichever type of seeds you choose, they are all sprouted in the same manner. When sprouting beans, use water than does not contain chlorine such as well, distilled or spring water. In addition, do not use seeds that have been treated with a fungicide, which is evident by a green or pink dusty coating. Buying ones that say they are organic is best.
Wash your seeds with water. Then soak them in lukewarm water overnight (or 6 to 8 hours) in a bowl. Keeping the soaking beans on your counter at room temperature will suffice.
Place your seeds in a jar and cover it with cheesecloth. Stick the jar in a dark location that is between 70 to 80 degrees Fahrenheit.
Sprinkle the seeds two to three times a day with water to keep the seeds moist. Roll the jar a bit when you do this to loosen the seeds and to get all the seeds moist. Do this for 3 to 10 days until the sprouts are mature to a length of 2 ½ to 4 inches long. Do not let the sprouts grow longer than 4 inches.
Wash the beans and sprouts to remove the seed coating and roots from the sprouts in a bowl full of water. Then, remove the seed coats and roots, which will be floating on top of the water.
Strain the sprouts, which are sunk to the bottom of the container. They are now ready to eat. Use them immediately or store them in a closed plastic container or sealed plastic bag in the refrigerator for 3 or 4 days.