MUNG BEAN AND POTATO CASSEROLE

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • 2 cups dry mung beans
  • 2 large cloves garlic, minced
  • 1 1/2 cups onions, diced
  • 2 tablespoons vegetarian broth powder
  • 4 cups hot water
  • 2 1/4 pounds potatoes, peeled, chunked, and steamed
  • 1 cup celery, diced (optional)
  • 1 cup carrots, diced
  • 1/2 teaspoon sale
  • 1/4s teaspoon white pepper
  • 1/8 teaspoon crushed red pepper

Directions

  • Sort and soak mung beans overnight in three times their volume of water.
  • Drain and discard soaking water, rinse.
  • Dissolve broth powder in hot water to make stock.
  • Sauté garlic and onions in a little water or stock in a large skillet.
  • Add beans, celery, carrots and broth, simmer uncovered for 1/2 hour. Stir occasionally.
  • Add cooked potatoes, salt, white pepper and red pepper, simmer for another 2 - 3 minutes.

Notes

makes 3 quarts

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