READY IN ABOUT 1½ hrs

Mung Bean Stew

Read Reviews (13)

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

Directions

Preheat oven to 400 degrees F (200 degrees C).
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.
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.
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.
Bake in preheated oven until mixture bubbles, about 30 minutes.

Kitchen-Friendly View

PREP 30 mins
COOK 55 mins
READY IN 1 hr 25 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 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.

—Juli

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Most Helpful Critical Review

Oct 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.

—Ian

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13 Ratings

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Feb 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.

—Laura C

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Jan 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.

—rotunda

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Sep 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.

—RachelS

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Aug 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.

—Alicia

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Sep 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.

—Emily Tisdale

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Oct 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)!

—susank

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Nutrition

Calories
174 kcal
9%

Carbohydrates
36.2 g
12%

Cholesterol
0 mg
0%

Fat
0.8 g
1%

Fiber
6.6 g
26%

Protein
6.9 g
14%

Sodium
224 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mung Bean Stew

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 174
Calories from Fat: 7

% Daily Value *
Total Fat 0.8g 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 224mg 9 %
Potassium 856mg 24 %
Total Carbohydrates 36.2g 12 %
Dietary Fiber 6.6g 26 %
Protein 6.9g 14 %
** Sugars 3.5g
Vitamin A 63 %
Vitamin C 50 %
Calcium 7 %
Iron 22 %
** Thiamin 20 %
** Niacin 28 %
** Vitamin B6 32 %
** Magnesium 26 %
** Folate 35 %

* 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.