I recently defrosted a big batch of leftover mung beans and am now searching for ways to use them.
Today I whipped up a quick ‘sweet bean’ dish of mung beans simmered with sucanat & sliced ginger. (I had added extra water to the pan as well.) I had found a similar recipe online, which inspired this, but the online version called for a lot more sugar than I was willing to use in an entree dish.
These sweet gingered beans went well with the semi-homemade cornbread (it was from a mix).
This photo makes it look like there were barely any beans/bread on the dish. That’s due to the perspective of the photo, wherein the greens have apparent dominance. In real life, it looked less like greens 80% – other food – 20% and more like greens 60% – other food – 40%. This is a good example of why we can’t always trust photographs to tell the full story.
Back to the beans: do you by chance have a recipe or way for me to use up the rest of these mung beans?
Posted by Meesh on January 3, 2011 at 9:41 pm
Hmm, I have some mung beans in the pantry that I have not touched. I guess it’s about time I use em, eh? Your recipe sounds yummy!
Posted by Sonia @ Master of Her Romaine on January 3, 2011 at 11:27 pm
I made a big batch of mung beans in the steamer today! My favorite way to eat them is pretty simple: just add sea salt and garam masala! Mmm…
Posted by purplebirdblog on January 4, 2011 at 12:12 am
I have never had mung beans before! Would they be good in a pot of soup?
Posted by Lily's Health Pad on January 5, 2011 at 7:35 am
I made curried mung beans once…OMG I’m still dreaming about them. Unfortunately I didn’t follow a recipe, so I am scared about the recreation process.