Guest guest Posted December 31, 2008 Report Share Posted December 31, 2008 Bryan Shillington wrote a little on sprouting beans: Estimated times. Mung Bean 10 hours Alfalfa 4 hours Radish 10 hours Wheat 8 hoursFlax 2 hours ___________________ Hi Bryan, what about some of the bigger beans, kidney, pinto, red, white, and lima beans to mention a few? I always soak overnight, but if you are soaking mung beans for 10 hours they surely would take a bit longer? Sometimes these can be very gassy, I suspect the enzyme inhibitor has not broken down enough when this happens. Also, about 4 years ago I ask in the organic foods section of the store I shop at what could I use in my chili to prevent gas. I was told fennel seed was excellent for this. Should I be sprouting the fennel before I use it in the chili, it really helps a lot? Even without sprouting it cooks into the chili, but shouldn't I soak and pour the liquid off of the fennel? It would only take a couple of hours to do this. I would love to get this down once and for all. I have sprouted my seeds and beans for most of my life, my granny taught me to pick through the larger beans and remove the dirt clods and rocks. Then to wash them thoroughly and soak them overnight. Then rinse them again and cover with water, bring to a boil cover and watch them in case they started getting dry. I still do this to my beans, but sometimes they still cause gas. Thank you so much. Micki ___________________ Quote Link to comment Share on other sites More sharing options...
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