Sprouting beans is easy and you don’t need any special kitchen equipment. I soak mine in a bowl of water overnight. The next morning, I drain and rinse them and place them in a metal colander. Cover that with a light towel and leave it to sit for two days. I rinse the beans with cold water 2-3 times per day. Done!
1 cup of sprouted mung beans
1 tsp garlic infused olive oil
A dash of ground coriander
A dash of ground cumin
1/4 tsp turmeric
1/4 tsp paprika
1-2 green onions, chopped and whites removed
1 tomato, diced
Fresh lemon juice and chopped coriander
- Warm pan and oil. Add onions and ginger and cook for 1 minute.
- Add mung bean sprouts, tomato and spices. Cook over medium heat for 10-15 minutes – I added a little water so it wouldn’t stick to pan.
- Serve with fresh lemon juice and chopped coriander.
*I grated some fresh coconut and served my beans with a good helping of it over the top – delish!
**Also, I added a 1/4 avocado as a side. The creamy texture with the crunchy beans was a lovely contrast.