These mung beans are grown by Kym and Neil Sullivan on their certified biodynamic and organic farm near Linthorpe, Queensland. Grown without synthetic chemicals and as part of a long-term crop rotation on basalt-rich soils, these mung beans are clean, traceable, and grown with soil health in mind.

Mung beans (Vigna radiata) are a versatile, protein-rich legume that can be used in a range of wholefood recipes. They’re a favourite for sprouting, thanks to their quick germination and fresh, crisp texture. They also cook up beautifully in dahl, soups, stir-fries, and salads.

Why we love them:

• Grown by Neil & Kym Sullivan in Linthorpe, QLD

• Certified organic and biodynamic

• Excellent germination – perfect for sprouting

• Mild, slightly sweet flavour – great in both savoury and sweet dishes

• Rich in plant protein and dietary fibre
  

About Mung Beans:

Mung beans are a small green legume native to South Asia, now used around the world in both traditional and modern wholefood cooking. They’re rich in protein, B vitamins, and antioxidants, and are valued for their fast cooking time and mild flavour.

As a legume, they also help build soil fertility by fixing nitrogen, making them a great fit in regenerative crop rotations—just like the Sullivans practice on their farm.

About the Growers:

Neil and Kym Sullivan are based on the Darling Downs of Queensland, where they manage 183 acres with an unwavering commitment to soil health and clean food. They grow a mix of legumes and specialty grains, using low-input, chemical-free methods that support ecological balance. Learn more about them here.

FAQs

Can I sprout these mung beans?

Yes—these are whole, untreated seeds and are ideal for sprouting. How do I sprout them?

Quick to sprout (typically 12 hours), if you want the sprouts a bit longer, sprout them under weight and give them a few days.

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.

How do I cook mung beans?

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. 

They become soft but hold their shape—great for curries, stews, and salads.

Are they gluten-free?

Yes—mung beans are naturally gluten-free and high in plant-based protein and fibre.

Can I grind them into flour?

Yes—mung beans can be milled into flour for use in savoury flatbreads, batters, or as a high-protein gluten-free flour option.

How should I store them?

Keep in a cool, dry place in a sealed container. For long-term storage, refrigeration or freezing will extend shelf life and protect against pantry pests. For more information, check out our blog post on managing pests, here.