Many types of beans , as well as some grains such as alfalfa can be sprouted for culinary use. The most common bean used in oriental bean sprouts is Mung Beans, but black beans and many American cultivars will also suffice.
You'll need dried beans, sorry but canned beans simply will not work for sprouting.
1. Check the beans you are going to use to be certain there is no moisture of fungal damage and that they are whole beans, not split. It won't be uncommon to have a few cracked ones in a batch but split peas simply wont sprout.
2. Your next step will be to rinse your beans and then soak them overnight. This will initiate the sprouting. It basically revives them from their dormancy with re-hydration. You will want to be certain that whatever container you are soaking them in is large enough so that the beans will have room to expand as they rehydrate with water.
3. The Following day drain and rinse your beans thoroughly, until the water runs clear. then place them in a container such as a colander or plastic bin as shown in the video on this page. If you are using a jar with a sprouting screen you will now invert that jar to allow any extra water to run off. If you are using a colander you will leave this over a bowl or sink and cover it with a towel in order to keep airflow going while keeping insects out.
4. Add the beans to a colander, or whatever draining container you have available, cover it with a towel to keep dust and insects out, and leave them sit and sprout, disturbing them only to rinse every 8 to 12 hours.
I keep mine on a storage bin lid to catch any excess water, on smaller batches, a plate underneath the colander will suffice.
Sprouting time will depend on the household temperature, as a rule of thumb expect to see the beginnings of a sprout within a day and useful sprouts within 2 - 3 days at most.