This delicious small green legume are incredibly versatile, typically eaten in salads, soups and stir-frys. Quick to sprout (typically 12 hours), these little beans are incredibly popular for the sprouters out there.

To sprout, simply soak ½ cup of beans in cold water overnight. Drain and rinse thoroughly. Cover with mesh or cloth to avoid flies. Particularly in summer, try to rinse them a couple of times during the day and you will be able to snack on them that night. If you want a longer sprout, leave them to drain for a couple more days (ensuring you rinse them regularly so they don’t get mouldy) and then pop them in the fridge. They should be good for another 2-4 days.

To cook mung beans, pre-soak in cold water for around 6 hours. Always best to cook beans before you add them to soups or hotpots, as they may take a little longer to cook than everything else. If you want to get around this, be a little more proactive and used your pre-sprouted beans (soaked overnight and drained during the day).

To pre-cook, drain and place beans in a pot of cold water. Bring to the boil, reduce to medium heat and cook until tender – about 20-25 minutes or about 10 minutes in the the pressure cooker.

Don't add salt while cooking, this can make outer skins tough.

We are currently getting our mung beans from Neil and Kym Sullivan in Linthorpe QLD