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Mung Bean and Potato Casserole
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- #20770
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 cups dry mung beans
2 cloves garlic, minced
1 1/2 cup 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 salt
1/4 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.
Saute garlic and onions in a little water or stock in a large skillet. Add beans, celery, carrots and broth, simmer uncovered for half an hour. Stir occasionally.
Add cooked potatoes, salt, white pepper and red pepper, simmer for another 2-3 minutes.
added by
andymich
nutrition data
Nutritional data has not been calculated yet.
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