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?