Mung Bean Stew Recipe

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.