mung bean stew

Ingredients

• Servings: 8
• 1/2 cup raw mung beans
• 5 potatoes, peeled and quartered
• 1/4 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

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• preheat oven to 400 degrees f (200 degrees c).
• 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.
• 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.
• 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.
• bake in preheated oven until mixture , about 30 minutes.