I know right? I’m so excited that you can make these easily at home in small quantities, rather than buying a giant bag (why is the bag always so big?!) using it twice and then watching as the rest turn to slime in the veg drawer. These are so crunchy and delicious!
- Some dried mung bean – that’s literally it. As many of them as you like. I usually do about a quarter of a cup
- Tip your dried beans into a sieve and rinse them thoroughly under running water
- Put the beans into a large-ish jar and fill it up with water, leaving the lid off
- Leave the beans there overnight at room temp (in a cupboard to stop the cat from drinking from the jar)
- Drain and rinse the beans
- In the empty jar, put a layer of damp paper towel, then some beans, then some paper towel, then some beans etc
- Finish with a layer of paper towel and put the jar back in the cupboard – it needs to be stored in the dark
- Leave them there for 4 days, dribbling a little water over every day to make sure they stay damp
- Then tip them out of the jar, wrap them in a new piece of paper towel and store in a sealed bag in the fridge for up to 2 weeks.
Sophie cooks 