 |
|
Mung Bean and Potato Casserole
makes 3 quarts, serves 8
2 cups dry mung beans
2 large cloves garlic, minced
1 1/2 cups onions, diced
2 tablespoons vegetarian chicken-style 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
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 1/2 hour. Stir occasionally.
Add cooked potatoes, salt, white pepper and red pepper, simmer for
another 2 - 3 minutes.
|
|
Mungbean Potatoes