Bean sprouts provide one of nature's healthiest foods. Packed full of vitamins A, B, C and E, minerals such as magnesium, calcium and potassium and a high level of protein, bean sprouts are not only good to eat, they can be grown at home. Choose from Adzuki, Mung, Soy, Garbanzo and a host of other beans, each with its own flavor characteristics. Grow bean sprouts to add to your favorite sandwich, salad, soup or stir fry.
Choose only food-grade (edible) bean seeds from which to grow sprouts. Seeds sold for gardens and planting are treated with fungicides. Find edible bean seeds through local health food suppliers and a variety of mail order and online distributors.
Measure out 1 cup of bean seeds and place the seeds in a bowl. Sort through the seeds and remove any damaged or cracked seeds, stones or other debris. Once sorted, place beans in a strainer and rinse off any remaining dust or debris.
Place bean seeds in a large glass jar or glass bowl. Cover the seeds with 2 to 3 inches of water and place them in a dark location, such as a cupboard, for at least 12 to 24 hours. Bean sprouts thrive when temperature is between 70 and 80 degrees F.
Cover the mouth of the jar with cheesecloth and secure with a rubber band and strain thoroughly the next day. If you are growing bean sprouts in a bowl, use a strainer to drain off the soak water. Rinse the bean seeds with water and return them to the dry jar or bowl and allow the seeds to rest until that evening. Repeat the rinsing process each morning and evening for the next 3 to 5 days as the sprouts grow.
Harvest sprouts by placing them in a container and covering them with water. This will allow hulls and fibrous roots to wash away. Allow the sprouts to drain completely before use.