Mung Bean & Potato Casserole
Ingredients:
- 2 cups dry mung beans
- 2 large cloves garlic, minced
- 1 1/2 cups onions, diced
- 2 Tbsp vegetarian chicken-style broth powder (I use veggie flavor)
- 4 cups hot water
- 2 1/4 pounds potatoes, peeled, chunked, and steamed
- 1 cup celery, diced (optional)
- 1 cup carrots, diced
- 1/2 tsp salt
- 1/4s tsp white pepper
- 1/8 tsp crushed red pepper
Preparation:
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.
Servings: 8 (makes 3 quarts)Source: Jan Gordon
Submitted by: Recipe Group Member
Date: Jan 7, 1999
