Mung Bean Stew Recipe

Name: Mung Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 400 degrees F (200 degrees C).
2
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.
3
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.
4
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.
5
Bake in preheated oven until mixture bubbles, about 30 minutes.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup raw mung beans, 5 potatoes, peeled and quartered, 1/4 teaspoon salt, 1 tablespoon canola oil, and more.

Yes, Mung Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mung Bean Stew

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