would you eat this? (food safety question)

[Mollymae]

Ok, here's the deal.

I started some pinto and black beans sprouting, to cook in chili or soup. About 36hrs in (rinsing 2x/day, no sprouts yet but looking ready), I had to spend the night at my mom's house. The beans stayed on the counter and missed two rinses (that night and the following morning). When I went back for them the next day, they had sprouted. I gave them a good rinse, let them dry out some, and put them in the fridge that night.

That was Thursday night. It's Saturday, so the beans have been refrigerated for ANOTHER 36hrs. I have them cooking on the stove, but I am a little freaked out. I've sprouted beans before, but have never missed rinses or refrigerated before cooking.

Thoughts? Am I asking for food poisoning, or do you think they're ok? No visible mold, and they smell fine - fresh and sprouty.

Thanks for your input!

Sophia

[applecider]

I would eat them. But I have very low standards when it comes to food safety . As long as it doesn't smell funny, I'll eat it. I usually keep my sprouts for a good while in the fridge before they're all gone, is there some certain time length for them to be around?

[Mollymae]

Thanks for your input!
I am almost certainly going to eat them

There's no particular time, I don't think, but I have heard of folks getting pretty sick from mishandled bean sprouts, so I am a little paranoid. Also the black beans dyed the pintos a weird color, and some strange little part of my brain is associating that with spoilage, despite knowing that black beans dye everything they come into contact with.

Thanks for putting my mind at ease!