which bit do I eat?????

[stella]

Hi I supose this is a daft question to all you that have grown sprouting beans before but this is the first time I have attempted anything like this.
I put some pinto beans into a jam jar and washed them and changed the water every day and now I have a jar of long white strands with a swollen bean on the end.
Can anyone tell me are they safe to eat (I understand beans can be a bit off) and which bit do I eat, the whole thing or just the root???Also how.
it was just an experiment that seems to have worked and now I dont know what to do with the outcome.
Thanks
Stella

[deezyb]

hi stella, i thought you could eat the whole thing! but no doubt someone more knowledgeable will keep you right! and me!

[bazzaboy]

Stella, There are some really keen advocates of sprouty seeds – and I’m not one of them though I have tried sprouting and using many varieties without ever being much impressed – so keen knowledgeable advocates may well add to your thread and tell me off for issuing warnings etc… I’ve tried both the small and larger seeds, in general finding the smaller seeds on sprouty seed trays easiest (mustard, cress, alfalfa, lentils, brassicas etc); these days I’ve more or less reduced sprouty seeds to just 4 varieties, the mustard/cress basics plus radish and spicy fenugreek because you get some interesting taste with those (more bang for your buck!) Several sprouty seeds I personally find taste earthy and unpalatable….

When seeds sprout there’s some complex chemistry going on not all of which is beneficial to human welfare (including taste) so rinsing away toxins is essential (and one rinse in 24 hours is pretty minimal, most authorities seem to suggest 3 rinses in 24 hours, i.e. approx every 8 hours to remove toxins).

Major internet suppliers like “The Sprout People” (ref below) tend to advise NOT to grow larger beans too long - on Pinto for example ¼ to ½ inch max, see
Sprouting Pinto Beans

In most, possibly all cases, larger sprouted beans such as Pinto are not for eating raw but need cooking, usually boiling; some, traditionally mung, may be stir-fried. In the end there are two factors to ponder – safety as a matter of public record and then personal taste preference. “The Sprout People” seem to love ‘em and live on ‘em, I have to admit in the end I much prefer Kit Kats, sultanas and coffee…
b.

[stella]

many thanks for taking the time to reply. I think I might reconsider and stick to the Eater Eggs yum.....

[bazzaboy]

LOL... but don't let me put you off entirely Stella, e.g. try Radish and/or Fenugreek which are quick, easy, quite tasty and OK raw (if clearly not as healthy and life-enhancing as chocolate eggs, oops... ) b.

[Flummery]

My favourite seeds to sprout are alfalfa - they taste like fresh peas! They are heaven on an egg butty!

[bramble]

Flum, do you eat the whole thing or does alfalfa sprout leaves?
Have never tried it so sorry if its a stupid question.