Dried Bulk Mung Beans 1lb Bulk

Mung beans, native to India, are most popularly known for their sprouting aspect. However, mung beans can be cooked like other beans.

Mung beans are a fantastic place to get fiber, protein, complex carbs & iron – as well as being a great source of a variety of vitamins & minerals.

Mung beans cook fast and are very easy to digest. Cook them with vegetables, grains or greens. Grind them into flour for flatbreads or puree them for sweets – there are many things you can use whole mung beans for.

Mung beans are also great sprouted and used in salads, sandwiches and Asian dishes.

Item #ZZ7250 (1lb)

Ingredients: Non-GMO Mung Beans.

Basic Mung Bean Sprouting Directions: 

1. Sort Them: Place dried beans on a pan or clean kitchen towel and sort them – pick out any broken or shriveled beans and remove any stones or debris. (Natural products can contain debris and you’ll be happy you followed this step when it’s time to eat them).
2. Rinse Them: Put the sorted beans in a colander and rinse well in cold, running water. 
3. Cook Them: Boil whole mung beans in water and they’re ready to eat in about 45 minutes.

Basic Mung Bean Sprouting Directions: 

1. Sort Them: Place dried beans on a pan or clean kitchen towel and sort them – pick out any broken or shriveled beans and remove any stones or debris. (Natural products can contain debris and you’ll be happy you followed this step when it’s time to eat them).
2. Rinse Them: Rinse the sorted mung beans until the water runs clear. This will ensure you’ve washed away debris and things like that. 
3. Soak Them: Place the rinsed beans in a clean, clear bowl or sprouter if you have one. Pour enough cold water into the bowl to cover the beans 2 to 3 times their original volume. Soak for 6-12 hours. After 6-12 hours (usually around 8 hours), the beans will swell. How long they have to soak will depend on the beans and the temperature of where you live.
4. Drain and rinse them: Drain away the excess water, rinse them with cold water, and drain the water again.
5. Place in a jar: Place the swelled beans in a sprouting jar, covered with a cheesecloth (not with the jar lid!).
6. Put in a cool, dry, dark place. Find a place that gets little to no sunlight where the beans will not be disturbed. The bottom of a closet or pantry is a good option.
7. Wait. You will now have to go through a 2-5 day cycle of rinsing and draining the beans every 12 hours and replacing them in the dark spot. How long you wait depends on how sprouted you want your beans to be.
8. Done! When you see your beans sprouted to the length you desire, they’re ready to eat! Enjoy! 

*These statements have not been evaluated by the Food and Drug Administration.  This product is not intended to diagnose, treat, cure or prevent any disease.

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