I like mung beans. They are a small, green, quick cooking and easily digestible bean. But most people probably don’t know them enough to recognize them. Yet, most people have probably eaten them in the most common form of the white bean spouts in Asian dishes or a salad bar. While they are common in India in a skinned and split version, there aren’t very many recipes using them whole. I’ve used them in the past as Kenyan Dengu, but I found another traditional dish called Mongo Beans from the Philippines. Here is my version.
Mung Bean Vegetable Stew
1 C mung beans
4 C water
1 carrot, sliced
1/2 onion, chopped
2 cloves garlic, minced
1 T fresh ginger, minced
1 jalapeno, minced
1 can diced tomatoes
1 C chopped greens, such as kale or spinach
1/2 C sliced shiitake mushrooms
1/4 t turmeric
1 T soy sauce
Place mung beans and water in a soup pot and bring to a boil, reduce heat, cover and simmer until soft, about 45 minutes to an hour. While mung beans cook, prep remaining ingredients.
In a skillet, saute onion, garlic, ginger and jalapeno until softening, then add carrot and mushrooms. Saute a few minutes longer. Add tomatoes, greens, soy sauce, turmeric and simmer.
When veggies are cooked, and mung beans are breaking down, add veggies to the mung beans, stir well to combine, and continue to cook for about 15 minutes, or until beans and veggies are fully cooked, adding more water if necessary.
I used frozen greens, which are always great to ahve on hand. I also used dried, rehydrated shiitakes, which worked great, but fresh would also work. Other veggies could be added or substituted. Dried spices could replace fresh. To more closely mimic the Filipino original, you could add vegan sausage, tempeh or seitan.