How to Sprout Mung Beans in 7 Steps

Mung bean sprouts—also known as bean sprouts or moong beans —are grown from mung beans that have been soaked and sprouted. This legume is commonly used in many Asian cuisines—like Indian, Thai, and Lao cuisines—and is mainly cultivated in Eastern and Southeastern Asia.

Mung bean sprouts are about 31 calories a cup and are packed with nutrients like fiber, magnesium, potassium, along with vitamin C, K, and B. You can cook sprouted mung beans or eat them raw, but keep in mind that cooking them removes the risk of bacterial contamination. Growing your own mung bean sprouts at home is a quick and easy process involving soaking the beans, and leaving them to sprout in a dark area. Sprouting can take as little as one to two days, reaching an edible size in about three to four days.

You can make homegrown mung bean sprouts for a fraction of what you’d pay to buy already-grown sprouts at the grocery store.

1. 1. Rinse your beans. Use a colander or strainer to thoroughly rinse your mung beans with clean water in the sink. Run water through the beans until it runs clear, then run your clean hands through the beans to remove any dust or debris.
2. 2. Soak your beans. Measure half a cup of mung beans and pour them into a large container—a glass jar like a mason jar is a great option—followed by one cup to one and a half cups of cool water. Secure a cheesecloth or paper towel to the top of your container with a rubber band so that your beans can breathe. Soak your beans for eight to twelve hours at room temperature until they swell.
3. 3. Drain and rinse the beans. The next day—or after at least eight hours—strain your beans. You can pour the water out of the top of the jar through a cheesecloth, or use a strainer. Rinse and drain the beans of water once again.
4. 4. Store your beans. You can either store your beans in the empty, dry container that they sprouted in, compress them in layers of paper towels in a bowl or colander, or wrap them in a slightly damp cloth kitchen napkin or cheesecloth and store them in a covered bowl. Make sure to store them in a dark place, away from direct sunlight.
5. 5. Repeat the rinsing and draining process. Continue to rinse and drain the beans once a day over two days until they begin to sprout white tails. If you store your beans in a wet cloth, you only need to check that the cloth is still damp, and sprinkle water on it if it’s become dry. Once they’ve reached your desired length—this will likely happen on day four—give them one last drain and final rinse.
6. 6. Dry the bean sprouts. When you’re ready to make your bean sprouts, layer them on some paper towels and gently press them to squeeze out any excess water.
7. 7. Store the bean sprouts. Keep your sprouted beans in your refrigerator in a container or plastic bag lined with paper towels to maintain a dry atmosphere and keep your sprouts tasting fresh. They will keep for about two weeks in the fridge.

Sprouting beans to make bean sprouts at home can be a healthy and inexpensive way to add crunch and extra nutrition to your food. When you’re sprouting mung beans at home, you want to follow the tips below.

1. 1. Buy untreated beans. Make sure to buy whole, untreated mung beans from your local health food store or grocery store. Avoid using mung beans in gardener’s packets, because these are more likely to be chemically treated.
2. 2. Keep the beans clean. Mung beans may be dusty or contain gravel when you first remove them from their bag because they’re often left by the side of the road in bags after harvesting. Thoroughly rinse and clean your beans before starting the sprouting process, and run your clean hands through the beans to make sure you haven’t missed any debris.
3. 3. Keep the beans out of direct sunlight. You will leave your beans out of the refrigerator to sprout at room temperature. To prevent your beans from becoming bitter or drying out, you want to make sure to keep them out of direct sunlight. Keep your storage vessel in a shady place on your counter or in a cabinet to prevent any sunlight from creeping in.
4. 4. Leave room for your beans to grow. Mung beans may double or triple in size when they sprout—one cup of untreated beans may yield up to two or three cups of sprouts— so make sure to store them in a large enough container to give them room to grow.

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