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My review
Mung Bean Stew
sarahhouston
"This a delicious and nutritious vegan recipe. It's also great for anyone with a wheat or dairy allergy."
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Ingredients
1 h 25 m servings 174 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
- Bake in preheated oven until mixture bubbles, about 30 minutes.
Nutrition Facts
Per Serving: 174 calories; 0.8 g fat; 36.2 g carbohydrates; 6.9 g protein; 0 mg cholesterol; 176 mg sodium. Full nutrition
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Reviews
Read all reviews 1415 Ratings
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Most helpful positive review
2/10/2011
I usually hate it when people review a recipe, but then say they changed a bunch of stuff, but I'm beginning to see how it can be helpful to get ideas to make a good recipe better. I didn't hav...
Most helpful critical review
10/6/2009
After tweaking this stew was very nice. However, the following should be noted: First, the recipe needs to be more precise about the potatoes used. 5 red potatoes is far different from 5 russ...
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10/6/2009
After tweaking this stew was very nice. However, the following should be noted: First, the recipe needs to be more precise about the potatoes used. 5 red potatoes is far different from 5 russ...
2/10/2011
I usually hate it when people review a recipe, but then say they changed a bunch of stuff, but I'm beginning to see how it can be helpful to get ideas to make a good recipe better. I didn't hav...
1/31/2009
I followed the recipe but ommitted the celery as I did not have any. My mung beans are small and green and do not look anything like the pictured stew but all the same, this recipe is very savor...
1/3/2011
Really tasty. I cooked it in a slow cooker. The only change was I added some extra water and it was a nice consistency, not too thick.
8/24/2008
This was a very good stew. I didn't have onions or celery and I added fresh green beans. I skipped the pre-cooking of everything (except the beans, of course) and just rough chopped all the veg...
9/15/2007
This was pretty good, but not much of a stew. It didn't have enough broth to classify as a stew or a soup. Perhaps it was more of a casserole? It had ALOT of potatoes. It was very much a com...
10/31/2011
A great way to introduce mung beans into your diet -however, with a number of changes to the original recipe. I used 2 sweet potatoes instead of white potatoes; added minced garlic with the car...
9/20/2009
Five potatoes were going to be far too much so I cut it back to two, which I thought was still a little too much. The flavor was very good but a little bland so I sprinkled just a little bit of...