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Sprouted Mung Beans

“Spring is nature’s way of saying, let’s party!” –Robin Williams

Agreed!  It’s like the earth just opened up its doors, rang the dinner bell and said, come and get it!

Combining vegetables with sprouted mung beans makes for a well-balanced meal.

Sprouting mung beans increases their bioavailability-think more protein, increased antioxidants and enzymatic efficacy.  Sprouting also decreases starchiness and rids the bean of anti-nutrients, such as phytic acid.   

This all means that your body can absorb more of the nutrients of the mung bean when it is sprouted!  

The earth expresses itself so generously in this late part of spring with a lavish display of veggies, making sprouted mung beans the perfect compliment to a variety of dishes.

One of the best things about sprouting mung beans is that it is super simple.  You get quite the nutritional bang for your bean buck!  

Get creative and try these beautiful beans with all sorts of vegetable combinations for a well balanced, satisfying meal and let your palate party on!



1/2 cup whole mung beans
1 large wide-mouthed jar (approximately 32 oz.)
1 piece of cheese cloth large enough to cover the opening of the jar
1 rubberband
1 medium-size mixing bowl
1 dishcloth

  1. Put the beans in the mixing bowl, cover with water (2 inches over the top of the beans) and allow them to soak overnight.
  2.  In the morning, rinse the beans well.
  3. Put them in the jar.
  4. Cover the jar with the cheesecloth and secure the cheesecloth around the opening of the jar with the rubber band.
  5. Flip the jar over and let it rest, covered with a dishcloth on a drainboard.  (the jar must be covered so that no light gets in) 
  6. In the afternoon, run water through the cheesecloth into the jar, tip the jar over to get the water out and then, place the jar back on the drainboard covered.
  7. In the evening, repeat step 6.

In 1 or 2 days, you will have sprouts.  The warmer the room is, the faster the beans will sprout.

Store in the refrigerator loosely covered to allow to circulate.

The beans can be eaten fresh, sautéed or, stirred into soups!