Mung bean and potato casserole

8 servings

Ingredients

Quantity Ingredient
2 cups Dry mung beans
2 larges Cloves garlic; minced
1½ cup Onions; diced
2 tablespoons Vegetarian chicken-style broth powder; (I use veggie flavor)
4 cups Hot water
2¼ pounds Potatoes; peeled, chunked, and steamed
1 cup Celery; diced, (optional)
1 cup Carrots; diced
½ teaspoon Sale
¼ teaspoon White pepper
⅛ teaspoon Crushed red pepper

Directions

another from Fatfree and Delicious by Robert Seigel. I have made this a couple times and we liked it very much. Leftovers are good for lunch. Would also work well for a potluck.

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 ½ hour. Stir occasionally.

Add cooked potatoes, salt, white pepper and red pepper, simmer for another 2 - 3 minutes.

Posted to fatfree digest by "Jan Gordon" <jan@...> on Jan 7, 1999, converted by MM_Buster v2.0l.

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