Mung Bean Stew

Mung beans combine with chopped carrots, potatoes, celery, and mushrooms in a wholesome baked vegetable stew that vegetarians will enjoy.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 174 Calories

Ingredients

• ¼ teaspoon salt
• salt and pepper to taste
• 2 stalks celery, sliced
• 2 carrots, sliced
• 2 cups vegetable stock
• 1 tablespoon canola oil
• 5 potatoes, peeled and quartered
• 5 button mushrooms, sliced
• ½ cup raw mung beans
• 1 onion, peeled and chopped

Recipe Instructions

Step 1

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

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.