It was in China and India that mung beans were first cultivated. It has been one of the century old beans in the history of food. The mung beans look dark green in the outside but in the inside they look like dark yellow in color.
Mung beans are used either ground or split. You can also use mung beans peeled or as a whole. If you are wondering how mung beans taste like, they are often soft and sweet. Don’t worry about indigestion because they are easy on the stomach. So let’s try learning a couple more things about mung beans and what recipes we can make to learn how to cook mung beans today.
In making noodles, ground beans are used. It can also be used to make a fried cake. In other parts of the world especially in the western regions, mung beans are used for sprouting. By sprouting mung beans, the greens that are grown are being used for fresh salads. What’s
great about these sprouts is the Vitamin C that they contain. Unlike the beans that didn’t grow sprouts, you won’t get any Vitamin C from them. The sprout that grows from the mung beans is the only part that contains Vitamin C. Also, the sprouts don’t grow that long. It will only take about 2 inches to grow them. You can eat them raw or slightly boiled or steamed. Now let’s go to the recipes to start learning how to cook mung beans.
Let’s learn how to cook mung beans stew. This is a delicious vegan recipe that will surely be loved by the family. It will also be great to serve for those with dairy or wheat allergy. This recipe takes about half an hour to prepare and another 55 minutes to cook. Let’s begin with the ingredients you’ll need for this recipe.
- 1/2 c mung beans, raw
- 5 potatoes, peeled and quartered
- 1/4 tsp salt
- 1 tbsp canola oil
- 1 onion, peeled and chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 5 button mushrooms, sliced
- 2 c vegetable stock
- Pepper and Salt
Now let’s go over the steps on how to cook mung beans for stew.
- Make sure to preheat your oven before using. Preheat it to 400 F.
- In a saucepan, cook the mung beans and cover with water.
- Bring to a boil using medium high heat.
- Once the water and mung beans boil, cook for ten more minutes before draining and rinsing in cold water.
- In another saucepan, boil the potatoes and add in ¼ teaspoon of salt.
- Once it boils, simmer until potatoes are tender, around ten minutes.
- Once the potatoes are done, drain and set aside.
- In another skillet, heat oil over medium heat.
- Sauté the onions until transparent.
- Add in the mushrooms, celery, and carrots.
- Continue cooking until all the vegetables are tender.
- Pour the stock and season with salt and pepper.
- Continue to cook for five more minutes.
- In an oven-proof casserole, pour the sauce, the mung beans, and the potatoes.
- Cover the casserole and bake for about thirty minutes.