Slow Cooker Mixed Bean Sprouts

The mixed bean sprouts, cooked long and slow in a slow cooker, make a great meal over steamed white rice. Flavored with sweet smoky chilly peppers and cumin, and cooked with creamy coconut cream for that delicious sweet-spicy scrumptious meal.

Table of Content

• Ingredients and substitutes
• Step by step instructions
• You may also like
• Printable Recipe
• Join the conversation

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Who has had a busy busy week like me? I had a crazy week!

A big wedding cake with 4 tiers, well actually one was a double barrel, so more like five tiers. All in white using the latest Knit molds collection from marvelous molds that I just recently shared on my Facebook Page.

Baking 5 tiers of cake is a lot of cake!! Baked one white wedding, chocolate cake, earl grey cake, carrot cake and a chocolate fudge cake. Usually takes me a whole day only baking!!

Slow cooker to the rescue

On days like this, when I'm so busy with cakes and I have no kitchen space to cook a meal, the slow cooker becomes my best friend. All I need to do is make sure I plan ahead, so I have food on the table in time for the kids. Like today, the slow cooker took five hours to cook. The rice got done in 20 minutes in the microwave. Lunch was ready when the kids got home.

Slow cooker for dehydrated beans and legumes

A slow cooker can be a big blessing when it comes to dehydrated pulses and beans! Do you use it for this as well? Now, I never have to worry about remembering to soak them first.

Did you know that when you use a slow cooker on a slow setting you can reduce the process of hydrating these dry legumes and beans? The best way to go about doing this, is to just add them to the slow cooker with some water. Let them cook on low for about 2 to 3 hours. This will hydrate them as well as start cooking them. Then, I add my other ingredients and continue cooking for longer until they are just tender enough to melt in the mouth.

What are bean sprouts?

Mixed bean sprouts can usually be found at any supermarket with the greens section. They are a collection of mixed beans and legumes that are already activated or soaked for eight hours, then gone thru the process of sprouting. Sprouted beans reduce the amount of starch and are very nutritious.

What is sprouting? You can sprouts any hydrated beans at home too. My mom used to make them often. Here's how to do it.

• Soak beans (any variety) for 8 hours or overnight.
• Drain and place them in a cheesecloth.
• Tie the cheesecloth like a little bundle.
• Place over a colander to catch any drippings and let sit covered in the corner of the fridge for two to three days.
• Sprinkle them with water once or twice a day, so they don't dry out in the fridge.
• After two to three days, you will see the beans have sprouted beautifully.
• Use them in this or any recipe you like.

Ingredients and substitutes

• Sweet chilly peppers - I love the color of chilly peppers in my dishes. So, I often will use the dried chilies as compared to paprika. You can use paprika in this recipe instead as well. Today, I am using the sweet south American peppers that I buy locally. And yet, you can use any sweet smoky or slightly spicy variety that you like. As long as you can handle the heat. Enjoy it.
• Spices - These are really common spices often used in Indian or Middle Eastern recipes. You can find them in almost all major supermarkets these days. However, if you still need to substitute I'd say omit the paprika and add 2 tablespoon curry powder or omit the paprika and add 2 tablespoon Middle Eastern spice mix. Both those taste delicious and work great in this recipe.
• Fresh herbs - I'm a big fan of cilantro, but go ahead and use parsley if you prefer.

Step by step instructions

Prepare spice paste

• Soak chilies in hot water for 5 minutes then remove seeds and chop roughly.
• Roughly chop onion as well.
• Grind all the paste ingredients to a smooth paste with ½ cup water.

Cook spice paste

• Heat oil in a saucepan and add the prepared paste.
• Cook spice paste for 3 to 4 minutes on medium until you get a nice sweet aroma from the spices.

Set slow cooker

• Add the bean sprouts in the slow cooker.
• Followed by the cooked chilly paste.
• Add the coconut cream.
• Season with salt and pepper.
• Cook on low for 5 hours or high for 3 hours until the bean sprouts are soft and tender.

Garnish

• Once the bean sprouts are soft and tender, add the chopped cilantro and lemon juice.
• Stir well to combine.
• Serve hot with rice or crusty bread.

NO slow cooker? No problem - Cook on the stove top

• Saute prepare paste in oil in a larger pot.
• Cook for 3 to 4 minutes until fragrant.
• Add the beans, coconut milk, salt and pepper and stir well.
• Cook on low for two hours until soft.
• Add chopped cilantro and lemon juice.
• Check and adjust seasoning for more salt and pepper.
• Serve.

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