Mung Beans: The Ultimate Guide to Cooking and Sprouting
Sort your mung beans by pouring them slowly into a bowl, picking out any rocks or wrinkled beans. Trust me, you don’t want to bite into something weird.
For cooking, bring 3 cups of cold water to a boil for every cup of beans. Add a teaspoon of salt—don’t skip it, it actually helps with flavor and doesn’t ruin the texture!
Add the beans, stir, and simmer for 45 minutes to an hour. Taste test for softness. These beans are super versatile: blend for a stew, drain for a side, or toss into curries.
For sprouting, soak beans in water for 24 hours in a cool, dark spot. Drain, cover with cheesecloth, and let them sprout for another day or two. Rinse before eating. Sprouted mung beans are awesome in salads, sandwiches, or stir fries.
You can swap mung beans into most recipes that use lentils, chickpeas, or peas. They’re hearty, healthy, and honestly, a pantry staple for me!
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