Mung Beans and Potatoes

[Guest guest]

From _Fatfree and Delicious_ by Robert Siegel

 

Mung Bean Potato Casserole

(makes 3 quarts, serves 8)

 

2 cups dry mung beans

2 large cloves garlic, minced

1 1/4 cups onions, diced

2 tablespoons vegetarian " chicken " flavor broth powder

4 cups warm 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 crush red pepper flakes

 

Sort and soak mung beans overnight in three times their volume of water.

Drain, discarding soaking water, and rinse.

Dissolve broth powder in heated water to make stock.

Sauté garlic and onions in a little water or stock in a large skillet.

Add mung beans, celery, carrots and broth, simmer uncovered for 1/2 hour.

Stir occasionally.

Add cooked potatoes, salt, white pepper and crushed red pepper, simmer for

another 2 - 3 minutes.

 

Note from Jan: I have added the potatoes raw to simmer with the beans,

can't tell that much difference. This is great leftover, and travels well

for a potluck.