When I served today’s recipe to my family last week it was almost rejected immediately before anyone had taken a bite. The reason: it looked like someone emptied their stomach on our plates according to my kids. Don’t think I get some backup from my husband after spending time and effort on a healthy dinner, he’s just making things worse by quoting his favorite comic book characters Calvin & Hobbes. The food reminded him of some of their adventures:

 

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Source: The Essential Calvin and Hobbes – A Calvin and Hobbes Treasury, by Bill Watterson

 

He was kind of shocked when I told him I was putting this recipe up on my blog. He said he couldn’t wait to see how I photographed it. Making a green, undefinable blob look appealing in a picture would be quite a challenge according to him. Thanks a lot for the support guys, I know exactly what Calvin’s mum must be going through on a daily basis, as it turns out I have three Calvins sitting at my dinner table each night… sigh…

 

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Source: The Essential Calvin and Hobbes – A Calvin and Hobbes Treasury, by Bill Watterson

 

Well, after the initial turn down of the stew I made, they admitted that looks can be deceiving, it didn’t taste that bad after all. My daughter turned out to be the biggest fan of this green blob recipe. I did my best to make it look appealing in the pictures, but I hope my readers can see beyond that. Green blob or not, it’s a tasty, nutritious meal and that’s the number one reason why it ends up on my blog.

 

Mung Beans

 

Mung beans are of oriental origin, so most recipes with mung beans have an Asian touch to it. But it’s fun to take a different approach to things every now and then. And I have to admit that although I like Asian cuisine I prefer Mediterranean. So I gave the beans a Mediterranean twist in this recipe and it worked out quite well, that is, if you can see beyond the green blob on your plate ;-)

 

 

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I used these small kitchen utensils in this recipe: a mushroom brush and a garlic press.

 

 

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Mediterranean Mung Bean Stew

cooked vegan, serves 4

 

* 300 grams/1.5 cups of dried mung beans

* 250 grams of mushrooms

* 5 stalks of sellery

* 1 yellow onion

* 2 cloves of garlic

* 15 black olives

* 3 tablespoons of capers

* 1 tablespoon of dried herbes de provence

* 1 cube of vegetable broth

* 1 tablespoon of olive oil

* 1250 ml/5 cups of water

 

Mung Bean Stew

 

1. Soak the mung beans overnight in a large bowl with plenty of water. After soaking, drain and rinse them in a strainer.

 

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2. Cut the onion into small pieces. Heat the tablespoon of olive oil in a large pan and add the onion. Press the two cloves of garlic above the pan with a garlic press. Stir fry onions and garlic for a few minutes.

3. Add the beans, the cube of broth, and 1000 ml/4 cups of the water and bring to a boil. Once it boils, turn the heat low, put a lid on the pan and simmer for 30 minutes.

4. Meanwhile, slice up the mushrooms, the sellery stalks an the olives and set aside.

5. After 30 minutes of simmering add the sliced mushrooms, sellery, the tablespoon of dried herbs and the remaining 250 ml/1 cup of water to the pan. Let simmer for another 20 minutes.

6. Then take off the lid, add the sliced olives and the capers and simmer for an additional 5-10 minutes without the lid. Turn off the gas and serve in deep bowls.

 

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Tip: eat it with some rice or with whole grain bread.

 

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Mediterranean Mung Bean Stew - cooked vegan

Prep Time: 12 hours

Cook Time: PT50-60M

Number of servings: 4

Per Serving 335 calories

Fat 6 g

Carbs 54 g

Protein 21 g

4

Mediterranean Mung Bean Stew - cooked vegan

Ingredients

  • 300 grams of dried mung beans
  • 250 grams of mushrooms
  • 5 stalks of sellery
  • 1 yellow onion
  • 2 cloves of garlic
  • 15 black olives
  • 3 tablespoons of capers
  • 1 tablespoon of dried herbes de provence
  • 1 vegetable stock cube
  • 1 tablespoon of olive oil
  • 5 cups of water

Instructions

  1. Soak the mung beans overnight in a large bowl with plenty of water. After soaking, drain and rinse them in a strainer.
  2. Cut the onion into small pieces. Heat the tablespoon of olive oil in a large pan and add the onion. Press the two cloves of garlic above the pan with a garlic press. Stir fry onions and garlic for a few minutes.
  3. Add the beans, the stock cube and 4 cups of the water and bring to a boil. Once it boils, turn the heat low, put a lid on the pan and simmer for 30 minutes.
  4. Meanwhile, slice up the mushrooms, the sellery stalks an the olives and set aside.
  5. After 30 minutes of simmering add the sliced mushrooms, sellery, the tablespoon of dried herbs and the remaining cup of water to the pan. Let simmer for another 20 minutes.
  6. Then take off the lid, add the sliced olives and the capers and simmer for an additional 5-10 minutes without the lid. Turn off the gas and serve in deep bowls or dishes.

Notes

Eat it with some rice or with whole grain bread. ***** Author: Daphne Populiers - www.veggiestylewithdaphne.com

16 thoughts on “Mediterranean Mung Bean Stew

  1. Brenda

    Loved your recipe, but the font is very, very difficult to read. Also, you spelled “celery” wrong… Thanks for a new idea on what to do with mung beans. Have fun in France! I have found the French to be not very receptive to vegetarianism. I”d like to read about your experience. I’m living on a French island, and I cannot eat in restaurants because every dish they offer is either meat or fish with rice or fries on the plate. They almost never serve veggies, and if they do, they certainly don’t know how to cook them without making them soggy. Their equivalent of vegetables is serving just plain lettuce, which they call “salad”. There is no restaurant in this little country that is vegetarian.

    Reply

    1. Daphne Post author

      Nice to hear that you loved it. This recipe is the most viewed recipe of 2013 to my surprise. The taste is good, but I wasn’t so sure about it’s looks ;-)

      Reply

  2. noname

    Speaking about Mediterranean… you can eat these delicious beans with normal white flour bread, sea bread, corn bread… ANY bread… NO bread. Whole grain bread is not the only choice. It is a matter of personal taste of which bread someone will use…You can also remove rice. This meal is a meal on its own. It is not a sauce for rice. In Mediterranean rice is also a food on its own… it can be enriched with sauce (from the simplest to the most complicated) or it can be used to fill tomatoes, green peppers, eggplants and potatoes. So creating this amazing food and put rice next to it is NOT Mediterranean. It’s Asian (which is also perfect) :)

    Reply

  3. stannaw

    Been looking for a mung bean recipe that isn’t a salad! Added bulgar wheat and two finely sliced dried tomatoes for a hint of colour.

    Reply

  4. RealResultsSkinCareFayettevilleNCRobyn

    Interesting that you don’t saute the mushrooms with the onion and garlic, but, that will perhaps allow me to make this dish without grossing out my husband – he hates the smell of mushrooms cooking! He’ll eat ‘em, but doesn’t want to smell ‘em! Thanks for the recipe!

    Reply

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