Mung Beans with Vegetables and Tahini
I really love mung beans. If it were up to me, I’d eat them plain without all the add-ins, they’re like a healthy snack that’s good to always have on hand. I went with vegetables and added the mung beans. A simple and tasty recipe!
Makes 3 servings
1 large onion
1 clove of garlic
1/3 cup mung beans
1 Tbsp raw tahini
1 Tbsp honey
1 red pepper
2 large carrots
1 cup water (to the actual dish)
1 tsp sweet paprika
1 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)
1. Bring a small pot of water to a boil, add the mung beans and cook for around 30 minutes, then drain. The beans should be soft but not mushy.
2. Cut the carrots into short sticks, heat a pan with 3 Tbsp of oil and add the carrots. In the meantime, cut the pepper into short sticks and add to the carrot. Sauté for 5 minutes on high heat while stirring.
3. Cut the onion into quarters and slice thinly. Add to the vegetables. Slice the garlic and sauté with the vegetables.
4. Drain the mung beans and add to the vegetables along with the other ingredients. Cook for 5-6 minutes on medium heat.
Served with chickpea salad, chicken thighs in beer, and Romanian salad
Good to know…
You can leave out the tahini. You can prepare this the day before.