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What Is It Wednesday- Item Seven

I recently picked these up with out having any idea what I would do with them. They just looked interesting and unusual.

Do you know what they are?

Lynn's Kitchen Adventures


  1. Mung Bean Sprouts?

  2. Absolutely clueless!

  3. black eyed peas?

  4. I agree that it’s probably mung beans beginning to sprout.

  5. Uhhhh…..????? Nope.

  6. i was going to say black eyed peas

  7. My guess was black eyed peas, but they are a bit different, so…. I got nothing else!

  8. I also thought they looked a bit like mung bean sprouts. Interested to find out and find out what you do with them.

  9. Mung Bean Sprouts:)

  10. Adzuki beans.

  11. Yep mung bean sprouts. I grow my own sprouts and these look like the ones I get from mungs.

  12. Having never seen a mung bean sprout, I bow to the wisdom of crowds.
    But they look like Spanish peanuts to me.

  13. My guess is mung bean sprouts. They look like the ones I saw in a salad on 6512 and growing.

  14. How about alfalfa sprouts? The color looks a little off for mung bean sprouts.

  15. Grains of paradise?

  16. Mung bean sprouts is my guess ๐Ÿ™‚

  17. mung beans just beginning to sprout, alfalfa are smaller and have a thinner sprout.

  18. split pea lentil…..also known as dhal

  19. We call them mongo beans (also known as mung beans) on Guam. They’re popular in many Asian dishes. I’ve usually eaten them in Korean dishes, either sprouted and marinated like kimchee or in a Korean pancake. Recipe:

    I’ve also used them to replace lentils, since they have a similar taste and consistency.

  20. Francine says:

    mung beans is my guess since they look like the ones I have in my pantry. I was thinking of sprouting them or grinding as the need arose

  21. mung beans?

  22. mung bean sprouts…? Looks like I’ve seen them in some Korean dishes, but I’m not sure.

  23. Some type of dried bean- they exact type- NO IDEA!!! Stumped for sure!!!

  24. Sprouting Mung Beans

  25. A pea that has been cross-pollinated.

  26. I was thinking they looked like fried peas, but the seem a bit too

  27. These are mung beans. We used them in the Philippines as the nationals did by boiling them for up to an hour to get soft, then “fried” them. We sauteed a bit of oil with diced onion and tomato, then thinly sliced cabbage and added the soft semi-mashed beans and ate them over rice. For more flavor add salt, tuna water (drained from the can) or chicken bullion cube.
    An excellent protein substitute for areas without affordable or healthy meats.

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