Get to Know...Mung Beans

Mung Beans are one of those food that people generally assume they won't like. To be honest, once cooked, they are not the most appetizing looking, so it is somewhat understandable. Mung Beans have a part in most Asian cuisines where it is used a hundred ways, including in many desserts. Americans have yet to really embrace the Mung Bean, maybe someday their time will come. They certainly are good for you, being beans they are high in protein, carbohydrates, phosphorous, and potassium. 

Surprisingly, the kids at CR like Mung Beans. The teachers, on the other hand, have proven harder to convert. It took a couple a tries to get it right for the kids, turns out you should cook them like lentils.  

At CR the cooking water is seasoned with no-salt stock powder, salt, dried onion, granulated garlic, and some dried oregano. 

Using 2 1/2 cups water to every cup of bean. They are simmered on medium until thoroughly cooked and mushy. Don't be afraid to add more water, just do it a 1/2 cup at a time. 

Once cooked give them a good stirring to mash them up a bit and stir in some Olive Oil. 

Years ago I had a friend whose family owned a Thai restaurant, her mom told me a recipe for mung bean cakes simmered in coconut milk, i can't recommend it enough. 

In a food processor combine 1lb tofu, 1 cup cooked mung beans, 1/2 bunch cilantro, 1 clove garlic, 1/2 TBS ginger, 3 green onions, 1 1/2 TBS cornstarch (although i use arrowroot), 1tsp salt. Process until smooth and taste for salt, then set aside.

Large pot pour 3 cans coconut milk, 1 can water and 2 tsp salt. 1TBS green curry paste can be added also if you like. Turn the burner to medium and bring to a simmer. Once simmering scoop the bean mixture into the broth using a small ice cream scoop, cover the bottom of the pan, try not to overlap. reduce the heat to low and cover. Simmer for 15 minutes. Spoon the cakes out and serve them over rice.