Mung Bean Stew

Name: Mung Bean Stew
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 8 servings
Ingredients: ½ cup raw mung beans; 5 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and quartered; ¼ 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; 1 pinch salt and pepper to taste

Rating: 4 stars

15 Ratings
14 Reviews
4 Photos

This a delicious and nutritious vegan recipe. It's also great for anyone with a wheat or dairy allergy.

By sarahhouston

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Recipe Summary

prep:

30 mins

cook:

55 mins

total:

1 hr 25 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

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Step 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.
Step 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.
Step 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.
Step 5

Bake in preheated oven until mixture bubbles, about 30 minutes.

Nutrition Facts

Per Serving:

173.9 calories; 6.9 g protein; 36.2 g carbohydrates; 0 mg cholesterol; 176 mg sodium. Full Nutrition

Reviews (14)

Most helpful positive review

Juli

02/15/2011

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 have potatoes so I used sweet potatoes instead. I was surprised the recipe didn't call for any other spices so I looked up what spices went well with mung beans and I added ginger and cumin. The result was phenomenal! A sweet zingy stew. Read More

Helpful

(68)

Most helpful critical review

Ian

10/09/2009

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 russet potatoes. I used 1 medium russet and 1 small sweet potato. Second more stock is needed at least 1 more cup. Otherwise it is too dry. Lastly more herbs are needed. I added a bay leaf and rosemary. I also added some Tobasco to my personal portions. With those tweaks the stew was very nice with a side salad and a sesame seed roll. Read More

Helpful

(95)

15 Ratings

5 star values: 4
4 star values: 8
3 star values: 2
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Ian

10/09/2009

Helpful

(95)

Juli

02/15/2011

Helpful

(68)

Laura Becker Craig

02/02/2009

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 savory and delicious. Thank you for posting it. I had a bag of mung beans to use. Read More

Helpful

(20)

rotunda

01/03/2011

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. Read More

Helpful

(16)

Alicia Fahey

08/24/2008

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 veggies and put it all in a casserole dish. I cooked it in the oven for probably about an hour until the veggies were cooked to my liking (al dente). It would probably do just as well on the stove top in a big pot. I will definitly make again. Read More

Helpful

(15)

RachelS

09/15/2007

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 comfort food type of dish. Fairly plain and filling but nice. Read More

Helpful

(14)

susank

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 carrots/celery. Also included a bay leaf rosemary cumin turmeric celery seed & cayenne; used 3 cups of broth instead of 2 cups. For a change could add soy sauce. Recipe will not look like photo - mung beans will cook down. I've baked in the oven and also prepared in slow cooker. We enjoy with rice. I'm vegetarian but the rest of my family is not. We all enjoy this dish (only way to get my son to eat sweet potatoes)! Read More

Helpful

(11)

Emily Tisdale

09/21/2009

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 red pepper flakes on it. Overall very healthy and good. Read More

Helpful

(11)

Lauren

09/17/2011

This was good healthy comfort food. I liked the instructions for cooking the mung beans. They came good. It actually would have made a great filling for a pot pie. Read More

Helpful

(4)

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Nutritional Information

Mung Bean Stew

Servings Per Recipe: 8
Calories: 173.9

% Daily Value *

protein: 14 %

carbohydrates: 12 %

exchange other carbs:

dietary fiber: 26 %

sugars:

fat: 1 %

saturated fat: 1 %

cholesterol:

vitamin a iu: 63 %

niacin equivalents: 28 %

vitamin b6: 32 %

vitamin c: 50 %

folate: 16 %

calcium: 5 %

iron: 12 %

magnesium: 26 %

potassium: 24 %

sodium: 7 %

thiamin: 20 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Mung Bean Stew

1 of 14

All Reviews

Ian

10/09/2009

Helpful

(95)

Juli

02/15/2011

Helpful

(68)

Laura Becker Craig

02/02/2009

Helpful

(20)

rotunda

01/03/2011

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.

Helpful

(16)

Alicia Fahey

08/24/2008

Helpful

(15)

RachelS

09/15/2007

Helpful

(14)

susank

10/31/2011

Helpful

(11)

Emily Tisdale

09/21/2009

Helpful

(11)

Lauren

09/17/2011

This was good healthy comfort food. I liked the instructions for cooking the mung beans. They came good. It actually would have made a great filling for a pot pie.

Helpful

(4)

1 of 4 Mung Bean Stew

Alicia Fahey

2 of 4 Mung Bean Stew

Laura

3 of 4 Mung Bean Stew

Sharon Burick

4 of 4 Mung Bean Stew

Juli

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Mung Bean Stew

Ingredients

Directions

Nutrition Facts

Reviews (14)

Most helpful positive review

Most helpful critical review

All Reviews for Mung Bean Stew

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Mung Bean Stew

Ingredients

Directions

Nutrition Facts

Reviews (14)

Most helpful positive review

Most helpful critical review

All Reviews for Mung Bean Stew