Mung bean and potato casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dry mung beans |
| 2 | larges | Cloves garlic; minced |
| 1½ | cup | Onions; diced |
| 2 | tablespoons | Vegetarian chicken-style broth powder; (I use veggie flavor) |
| 4 | cups | Hot water |
| 2¼ | pounds | Potatoes; peeled, chunked, and steamed |
| 1 | cup | Celery; diced, (optional) |
| 1 | cup | Carrots; diced |
| ½ | teaspoon | Sale |
| ¼ | teaspoon | White pepper |
| ⅛ | teaspoon | Crushed red pepper |
Directions
another from Fatfree and Delicious by Robert Seigel. I have made this a couple times and we liked it very much. Leftovers are good for lunch. Would also work well for a potluck.
Sort and soak mung beans overnight in three times their volume of water.
Drain and discard soaking water, rinse. Dissolve broth powder in hot water to make stock. Sauté garlic and onions in a little water or stock in a large skillet. Add beans, celery, carrots and broth, simmer uncovered for ½ hour. Stir occasionally.
Add cooked potatoes, salt, white pepper and red pepper, simmer for another 2 - 3 minutes.
Posted to fatfree digest by "Jan Gordon" <jan@...> on Jan 7, 1999, converted by MM_Buster v2.0l.