Mung Bean Stew
"This a delicious and nutritious vegan recipe. It's also great for
anyone with a wheat or dairy allergy."
1 h 25 m
1/2 cup raw mung beans
5 potatoes, peeled and quartered
1/4 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 (my additions) 1/2 cup yellow squash, sliced
1 tsp. curry powder
1/2 tsp. smoked paprika
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,
squash, and mushrooms. Cook and stir until the vegetables are tender,
about 5 or 10 minutes. Pour in the stock, and add salt, paprika,
curry, 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.
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