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Mung Bean Stew

Mung Bean Stew

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sarahhouston

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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.
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Reviews

Ian
92
10/9/2009

After tweaking this stew was very nice. However, the following should be noted: First, the recipe needs to be more precise about the potatoes used. 5 red potatoes is far different from 5 russet potatoes. I used 1 medium russet and 1 small sweet potato. Second, more stock is needed, at least 1 more cup. Otherwise it is too dry. Lastly, more herbs are needed. I added a bay leaf and rosemary. I also added some Tobasco to my personal portions. With those tweaks the stew was very nice with a side salad and a sesame seed roll.

Juli
60
2/15/2011

I usually hate it when people review a recipe, but then say they changed a bunch of stuff, but I'm beginning to see how it can be helpful to get ideas to make a good recipe better. I didn't have potatoes, so I used sweet potatoes instead. I was surprised the recipe didn't call for any other spices, so I looked up what spices went well with mung beans and I added ginger and cumin. The result was phenomenal! A sweet zingy stew.

Laura C
18
2/2/2009

I followed the recipe but ommitted the celery as I did not have any. My mung beans are small and green and do not look anything like the pictured stew but all the same, this recipe is very savory and delicious. Thank you for posting it. I had a bag of mung beans to use.