On Wednesday I started soaking 5 ounces of beans. Not just any beans either, these were a combination of green lentil, red lentil, French lentil, green pea, mung bean, and adzuki bean from the Sprout House, though I ordered them on Amazon. It’s been years since we sprouted beans, but we still have our sprouting kit and it was a good thing I was thinking about our meal plan as I needed 3-5 days for the beans to sprout. As far as I can tell, sprouted beans started in Asia so tonight’s bean dish we’ll attribute to Japan as mung beans are originally from Japan.

This recipe was going to feature kidney beans but the garbanzos I made for yesterday’s dinner weren’t used due to a change in plans, so we threw half of them in today’s sprouted bean salad. A bit of red and green onion, mint, garlic, and cherry tomatoes along with olive oil and lemon rounded it out. Regarding the amount, starting with 5 ounces of dried beans was enough for four solid portions so I should consider using only half next time. Caroline has suggested that next weekend I try adding bean sprouts to our breakfast scramble, sounds good to me.