I never had a type of bean that wouldn't sprout...that's beans do. I usually
do lentils, because they take less time, but I've also done white beans,
chick-peas, black beans and pinto beans. I once did have a small problem with
soybeans in that some of the beans never rehydrated and didn't sprout, leading
to an unpleasant mouth experience when you suddenly got a dry bean that feels
like a pebble. But I think that may have been an odd batch.
Lentils are my favorite because you get the most amount of sprout in relation
to the bean, although the bean part is quite pleasant as well.
I don't do cooked sprouts since it seems like a waste of the sprouts'
properties. I sprinkle them on all salads, they're quite nice.
Estela
On Tuesday, June 1, 2021, 12:12:36 AM GMT+2, Julia Leatherwood
<julialeatherwood@xxxxxxxxxxxxx> wrote:
