Mung Bean Stew recipe
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Ingredients
- ½ cup raw mung beans 5 potatoes, peeled and quartered ¼ teaspoon salt 1 tablespoon canola oil 1 onion, peeled and chopped 2 carrots, sliced 2 stalks celery, sliced 5 button mushrooms, sliced 2 cups vegetable stock salt and pepper to taste
Nutrition Info
- 173.9 caloriescarbohydrate: 36.2 gcholesterol: : -fat: 0.8 gfiber: 6.6 gprotein: 6.9 gsaturatedFat: 0.1 gservingSize: -sodium: 176 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Mung Bean Stew
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Place the mung beans in a saucepan and cover with water. Bring to a boil over medium-high heat, and cook for 10 minutes. Lower heat to medium, and simmer until soft, about 10 minutes. Drain beans into a strainer and rinse under cold water. Set aside.
Meanwhile, place the potatoes in saucepan, cover with water, and stir in 1/4 teaspoon salt. Bring to a boil over medium-high heat, and cook just until potatoes begin to soften when pierced with a fork, about 10 minutes. Drain, and set aside.
Heat the oil in a skillet over medium heat. Add the onion, cook and stir until transparent, about 5 minutes. Add the carrots, celery, and mushrooms. Cook and stir until the vegetables are tender, about 5 minutes. Pour in the stock, and add salt and pepper to taste. Cook vegetable mixture 5 minutes more. Combine with the mung beans and potatoes in an oven-proof casserole. Cover with a lid.
Bake in preheated oven until mixture bubbles, about 30 minutes.