I’d tried to sprout mung beans before in the past using a jam jar and some cloth over the top but had never had much luck so when I saw a post by Angie Jee on the Good Food Together Facebook page describing her method using a teapot, I thought I’d give it another go. The beauty of Angie’s teapot method is that you can easily rinse the sprouts once or twice a day by draining the water off through the spout, the teapot doesn’t take up much space on the worktop, and it’s where you can see it so you don’t forget about it.Although a spout with a mesh might be better during the initial stages of rinsing and draining the beans, I found that the one I had without a mesh worked perfectly as at the end of the process, the green skins float to the top and you can separate these from the sprouts which sink to the bottom.
Here’s Angie’s method.
- Weigh out 50g of mung beans into a teapot.
- Pour over some boiling water and leave for 60 seconds to kill any bacteria.
- Drain off the hot water and rinse with cold water.
- Cover the beans with water and leave for 24 hours.
- Rinse the beans with fresh, cold water and drain off any surplus water.
- Leave for another 24 hours and then repeat the rinse/drain process.
You can rinse and drain twice a day if you like.
The bean sprouts will be ready after about 4 days.
You can then store them in a bowl in the fridge until you need them.