Sprouting Adzuki Beans

This one is more of an activity, than a recipe. 

Perhaps if you have kids home from school, this would be a perfect opportunity to show them about basic plant growth.

• 1 quart mason jar, with a ring (you will not need the flat lid)
• A more or less foot square piece of cheesecloth.
• 1/4 cup of adzuki beans

Day 1: 

• Soak the beans in cool water for about half an hour. 
• You should see some size increase, but not too dramatic.
• Drain in a strainer, and rinse gently under running water. 
• Place the beans in the jar. 
• Fold the cheesecloth into quarters and place over the opening of the jar.  Use the ring to secure the cloth.
• Set the jar upside down in the sink for a bit, to let all the free water drain from the jar.
• Place inside a cabinet or pantry for darkness.

Day 2: 

• All of the timing is dependent on temperature, so take care not to leave the growing jar in too cool an area.
• Remove the ring and the cloth, gently fill the jar with water, and let sit another half hour. 
• Drain, replace ring and cloth, and allow to sit upside down in the sink for a bit to drain. 
• Some tiny roots should be barely visible.  

Days 3, 4, and 5:

• Rinse gently each day, removing the ring and cloth, and allowing draining in the sink, always returning the jar to it’s dark location.
• The roots will really be lengthening and starting to fill the jar.

Harvest Day: 

• This is a bit variable, but usually I have ideal bean sprouts on day 6 or 7. 
• Rinse well, turn out into a colander and allow to dry, and place in a plastic container, lined with paper towels to store.