Mung Bean Stew recipe

All Recipes Soups, Stews and Chili Recipes Stews

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 calories
carbohydrate: 36.2 g
cholesterol: : -
fat: 0.8 g
fiber: 6.6 g
protein: 6.9 g
saturatedFat: 0.1 g
servingSize: -
sodium: 176 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. 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.

  3. 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.

  4. 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.

  5. Bake in preheated oven until mixture bubbles, about 30 minutes.

Recipe Yield

8 servings

Recipe Note

This a delicious and nutritious vegan recipe. It's also great for anyone with a wheat or dairy allergy.

Do you like the recipe? Share this tasty recipe!