Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Vegetarian >> Mungbean Potatoes

Print this Recipe    Mungbean Potatoes

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.