Delicious Mung Beans Stew!

Mung beans are delicious beans that people forget about. They are not often served in restaurants but they make a great family meal. My mom and Jeffry came back from lunch at Akasha restaurant in Culver City, where they had a great Mung bean soup. They were so thrilled with the beans that they asked me to make them for dinner.  Unfortunately, I didn’t take pictures of the process, but you will see the final entrée.

2 cups of Mung beans
4 cups of water
1 teaspoon turmeric
1 teaspoon salt
1/4 inch piece of chopped and pealed ginger
16 oz tomatoes, since they are out of season, I used canned San Marzanos


  1. Put the beans in a hot pot and add the water.
  2. Bring the beans to a boil and let the water reduce about 40 minutes.
  3. Once the water is almost gone, add more to the beans. They soak up a lot and expand.
  4. If the water gets absorbed, the beans burn easily so don’t walk too far away from them.
  5. At this time, add the salt, ginger, and turmeric.
  6. Let them cook on a simmer for another 20 minutes and then add the tomatoes.
  7. Turn down the heat and let it cook for another 10 minutes.  Taste the beans and adjust the seasoning.

If you soak the beans, they cook within 30 minutes. However, I did not soak them, which is why they took so long to cook.

Serve with onions and pepper that have been sautéed in ghee and diced avocado.




This entry was posted in Beans, Dinner, healthy, veggies. Bookmark the permalink.

3 Responses to Delicious Mung Beans Stew!

  1. Gail Blumenthal says:

    Looks great. I don’t think I’ve ever had mung beans.

  2. michael h goldstein says:

    I have to say that this dish was incredible. Better than Akasha!

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