Sprouting beans

Sprouting simply means soaking beans and letting them begin to grow. The process may reduce phytic acid, a compound that can block mineral absorption, and many people find sprouted beans easier to digest. Lentils, mung beans and chickpeas are easy starters.

Here's how:

• Rinse 1/2 cup dried beans and soak them in plenty of water for 8 to 12 hours
• Drain, rinse and place them in a jar covered with a mesh lid or cheesecloth
• Tip the jar upside down at an angle so it drains
• Rinse and drain two or three times a day
• In 1 to 3 days, when tiny tails appear, they're ready

Store sprouts in the fridge and use them within a few days. For food safety, cook them lightly before eating, and never eat raw or undercooked kidney beans.