another from Fatfree and Delicious by Robert Seigel. I have made this a
couple times and we liked it very much. Leftovers are good for lunch.
Would also work well for a potluck.
Mung Bean and Potato Casserole
makes 3 quarts, serves 8
2 cups dry mung beans
2 large cloves garlic, minced
1 1/2 cups onions, diced
2 tablespoons vegetarian chicken-style broth powder (I use veggie flavor)
4 cups hot water
2 1/4 pounds potatoes, peeled, chunked, and steamed
1 cup celery, diced (optional)
1 cup carrots, diced
1/2 teaspoon sale
1/4s teaspoon white pepper
1/8 teaspoon crushed red pepper
Sort and soak mung beans overnight in three times their volume of water.
Drain and discard soaking water, rinse.
Dissolve broth powder in hot water to make stock.
Sauté garlic and onions in a little water or stock in a large skillet.
Add beans, celery, carrots and broth, simmer uncovered for 1/2 hour. Stir
Add cooked potatoes, salt, white pepper and red pepper, simmer for another
2 - 3 minutes.