Mung Bean Sprouts Made Easy!

I have always loved mung bean sprouts.  I love them in salads, in avocado sandwiches, in wraps and in lots of other concoctions.   My parents owned a health food store when I was growing up so at our house we had every kind of sprouter imaginable--from crock pots with drainage holes on the bottom, to mesh bags, to plastic jars with drainage lids.  However, I think the sprouting vendors make it way more complicated than it needs to be.  For years, I grow mung bean sprouts in little more than two days in a simple sauce pan that sits near the edge of my kitchen sink and they always come out just like I want them.  All I do is take about 5-6 ounces of organic mung bean sprouts and soak them for 24 hours  in a pot with the lid upside down.  In the morning, I drain off the initial murky water then flood them with clean water then drain it off.  I then flood and drain them off in the morning and evening for 2 more days and voila!--you have perfect mung bean sprouts!  If you keep flooding and draining them, they will continue to grow long, but I like them in their younger stage where I think they have the most flavor.  When they are at the stage you like, just put them in a sealed pyrex bowl and they will last at least a week.  Give it a shot!