Organic Mung Beans

Store in an airtight glass container in a cool and dry location that is void from direct sunlight.
Refrigeration is recommended in warm climates.
This will last up to 18 months when stored correctly. Please see the Best Before Date.

Our favourite way to eat mung beans is sprouted.
1. Place dried mung beans in a large bowl and cover the beans with room temperature water (1:3, about 3 cups of water for each 1 cup of mung beans).
2. Place a lid or wrap over the bowl. Leave the mung beans to soak overnight at room temp.
3. Drain out the water and rinse thoroughly. Transfer the beans to a large glass jar. Cover the top of the jar with a towel or cheesecloth that is secured with a rubber band. Let the jar sit in a cool, dark place for 3–5 days until sprouts start to form. Sprouting should be about half an inch long.
Note: Rinse and drain the sprouts daily while you wait for them to mature. Once sprouted store them in the refrigerator and consume within 5 days.

For cooked mung beans, add them to a pot of water.
Roughly 1:5 ratio.
1 part beans to 5 parts water.
Bring to the boil. Once water is boiling reduce heat to medium and then cook for an additional 20-30 minutes or until tender.

Our favourite mung beans recipes include both cooked and sprouted versions added to salads, stir-fry’s, dahls or rice paper rolls.

Check out this Fire-Roasted Tomato and Mung Bean Soup Recipe; https://minimalistbaker.com/fire-roasted-tomato-mung-bean-soup/

Preservative and additive free
Organic
No added sugar
Oil free
Gluten free
Vegan
Vegetarian
Flexitarian
Dairy free
Egg free
Soy Free
Nut free
Compostable Packaging

Mung beans have been a part of traditional Ayurvedic diets for thousands of years.

They are a high source of nutrients, including zinc, manganese, potassium, magnesium, folate, copper, and various B vitamins.
They have been said to protect against heart disease, help lower blood pressure, decrease PMS symptoms and due to the high amounts of phytonutrients help boost immunity and protect against viruses and infections.