A great bean salad for anytime of year. Sprouting the beans, in my experience, doesn't take any longer then to overnight soak and cook most beans but to be certain give yourself 24 to 36 hours. You can always put the sprouted beans into the fridge which will keep them from growing long tails until you are ready for them. Don't expect the beans to be starchy. They are a living plant now and are much more like a vegetable. —thirschfeld
4 to 6
dried lentils du puy or yellow shasta lentils
dried mung beans
organic dried chick peas
strips of bacon
apple cider vinegar
reserved bacon drippings
1 1/2 tablespoons
flat leaf parsley, minced
red onion, minced
hard boiled eggs peeled and pushed through a strainer(set over a bowl) with a spatula
Place each bean into its own 1 quart jar. Fill the jar half way with hot water. Set the jars to the back of the sink and let them sit for 4 to 6 hours.
At the end of the soak time place a strainer backwards onto the top of the jar. Holding it firmly to the jar drain each bean of the soaking liquid.
Every 2 to 4 hours rinse the beans and drain them in the same manner. Obviously don't get up during the night to do this. In the morning look for the tale tell white tail of a sprouted bean. If there is a tail they are ready. If not rinse and drain until you have a tail.
Place the bacon onto a sheet tray lined with parchment paper and bake it in a heated 400? F oven for 12 to 16 minutes or until crisp tender. Remove the tray and tilt it onto a sauté pan or some other non melting item so the grease drains from the bacon but collects to one side. Let the bacon and grease cool.
Chop the bacon into bits.
Combine the cider vinegar with the sugar and 5 or 6 grinds of black pepper. Pour off 3 tablespoons of bacon grease into a bowl. Combine it with the cider and whisk to combine.
Combine the sprouted beans with the bacon bits, red onion, and herbs. Season with a good pinch or more of salt. Stir in the dressing and top with the eggs mimosa. Serve atop butter leaf lettuce leaves if desired.