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Bean sprouts are a healthy and tasty vegetable that are easy to grow at home. They’re crunchy and perfect for throwing in stir fries and salads!

Home Grown Bean Sprouts | A Couple Cooks

Bean Sprouts FAQ

What are bean sprouts?

Bean sprouts are young, sprouted mung beans (eaten just a few days after sprouting).

Are bean sprouts healthy?

Yes! They are packed with Vitamin A, Vitamin C, and Iron.

Are bean sprouts dangerous?

Raw bean sprouts can harbor bacteria if left in a warm and humid environment. If you are pregnant or young, you may want to only use them in cooked recipes like a stir fry.

Can I grow my own bean sprouts?

Yes! See below :)

Growing your own bean sprouts

Bean sprouts – home gardening at its simplest! Take a few dried beans, add a little water, wait a while, and boom – magic! You can apparently sprout most dried legumes and seeds of all sorts, but we have only experimented with mung beans, the source of standard bean sprouts available at the grocery store.

Sprouting mung beans can take anywhere from 2 to 5 days, depending on how big you want them. The photo above shows them at 2 ½ days, which we thought was about perfect (though they were tasty when they were smaller as well). You can expect the beans to expand 2 to 4 times their original quantity by the time they are fully sprouted.

We found it a lot of fun to make sprouts at home. While they are easy and cheap enough to purchase at the store, there is something special about watching them grow in your own kitchen (and avoiding processing plants). I generally don’t pay too much attention to the the raw food movement, but it feels wonderfully healthy to eat something that is so alive and and tasty. Enjoy them on salads, in a stir-fry, or just by the handful!

Looking for other essential recipes?

Whether it’s how to grow bean sprouts or hardboil eggs, our essential recipes are easy DIYs to make at home! Here are few more of our essential and DIY recipes:


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Home Grown Bean Sprouts

  • Author: a Couple Cooks
  • Prep Time: 4 days
  • Cook Time: 0 minutes
  • Total Time: 4 days


Bean sprouts are a healthy and tasty vegetable that are easy to grow at home. They’re crunchy and perfect for throwing in stir fries and salads!


  • ½ cup mung beans (or other sprouting start of your choice)
  • Water
  • Jar
  • Cheesecloth


  1. Rinse ½ cup of mung beans thoroughly, picking out any nasty-looking beans.
  2. Place the beans in the bottom of a jar and cover with several inches of water. Cover the jar with cheesecloth (or some foil with holes punched in it) and secure the cloth with a rubber band or jar band.
  3. Place the jar in a dark location at room temperature. Let the beans soak for 8 to 12 hours, or overnight.
  4. Drain the water from the beans and rinse the beans in the jar. Drain all of the water out of the jar, re-cover with the cheesecloth, and return to the dark location.
  5. At least twice a day over the next several days, rinse the beans in the jar thoroughly, drain the water completely, and re-cover. This prevents the beans from getting musty or moldy. Remove any suspect sprouts.
  6. When the sprouts have reached the desired size (around 2 to 4 days), remove them from the jar and rinse well. Eat immediately, or store dry in a container in the refrigerator for up to 1 week.
  • Category: Pantry
  • Method: Raw
  • Cuisine: Asian

Keywords: Bean Sprouts, Mung Beans, Sprouts, Gardening, DIY


About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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  1. Indeed. I have stainless steel strainers on Ball jars from (I get my seeds from them also). Those guys are the best for sprouting.

  2. I like the idea of being able to enjoy these fresh homegrown bean sprouts, especially with the recent stories of e-coli from store-bought bean sprouts has me avoiding them. Questions: where can I get mung beans? Are they just dried beans or will any dried bean work? Can you spread the beans in a shallow, flat glass pie plate so that all of the sprouts have water touching them? Your sprouts looks so fresh and crunchy. Thanks, Alex!

  3. Thanks so much for posting this. We just finished our annual shopping list and were going over our recipes we want to try during the next school year. Different chinese food calls for bean sprout recipes…and we have no store that sells these items. You just solved our problem!
    Greetings from north of the Arctic Circle.

  4. Thanks so much for this tutorial. My mung bean sprouts sprouted beautifully, but of course I made way too many. We’ve been eating sprouts on and in everything for last 4 days and still will have some to add to the compost pile :(

  5. Can you use beansprouts in spring rolls when the sprouts are only about 1cm long? I bought them fresh at the supermarket because I can’t find tinned ones, which I would have preferred.

      1. I’m not the original commenter but tinned is just another way of enjoying food. It’s not inherently worse than fresh! For example, I enjoyed tinned artichokes more than fresh for both taste and convenience.

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