Camper Van Stew Version 2

The original version of this recipe is great, but I wanted to tweak it a bit.

After having many conversations about what mung beans are with my customers lately, I thought I’d give them an opportunity to try them! I cooked up a stew and took it along to our regular pop-up at Thatcham Refillable. My trusty slow cooker was also a guest, keeping the stew heated throughout so customers could try a sample. I think it’s safe to say it was enjoyed by many!

I’ve also added another textural element here, with some crispy fried mung beans and seeds.

Mung Beans

Ingredients:

• 1/3 cup mung beans (pre-soaked for 6 hours in water with a splash of cider vinegar)

• 1 heaped tsp onion powder

• 1 heaped tsp garlic powder

• 1 heaped tsp Maldon salt

• 1 heaped teaspoon smoked paprika

• 1 tbsp dried basil

• 1 tbsp dried chives

• 1 tsp dried rosemary

• 1 tsp chilli flakes (optional)

• 1 tin butterbeans

• 1/3 cup red split lentils

• 1 carrot diced

• drizzle of olive oil

• 1 carton tomato passata (I used the one with added garlic)

• Handful of cherry tomatoes

• Black pepper (+ added salt if it needs it)

• ½ veggie stock cube crumbled or 1.5 tsp bouillon powder

• Splash of white wine (if you have a bottle open! Optional) Or you can use a splash of balsamic vinegar

• Courgette, cut into roughly 1.5cm-2cm chunks

For crispy topping

• Olive oil

• Small handful of pumpkin seeds

• ½ tsp onion powder

• ½ tsp garlic powder

• ¼ tsp smoked paprika

• Maldon salt and black pepper to taste

• 1 tbsp dried chives for sprinkling

Method:

  1. First pre-cook the mung beans. Drain the soaking water and rinse with cold running water. Place in a pan of water, bring to boil and cook for 15-20 mins, or until soft. Drain and set aside for later.

Add the butterbeans, the lentils and the diced carrots to a large bowl and add all the spices/herbs and salt. Mix in so everything is nicely evenly coated. Drizzle in some olive oil to lightly coat and leave to marinade for a couple of hours ideally.

  1. Heat a pan and add the marinated mixture. Cook for about 5-10 minutes, stirring frequently to prevent sticking.
  2. Once the butterbeans are turning nicely golden brown and the carrots are starting to soften, add the carton of passata to the pan and stir well. Add the bouillon or crumble in the ½ stock cube.
  3. Add the wine or balsamic vinegar or a splash of water to loosen the stew. Season well with black pepper and add the cherry tomatoes. Add HALF of the pre-cooked mung beans to the stew and stir well to incorporate evenly.
  4. Leave too simmer for about 25 minutes, until the lentils are soft and broken down. Check the stew regularly. If it looking too thick and congealed, then simply add a splash of water to loosen and give a stir- do this as often as required.
  5. Whilst the stew is simmering, add a little olive oil to a small frying pan, heat, and add the courgettes, long with a light sprinkling of Maldon salt and black pepper. This step isn’t essential (you could just add the courgettes straight into the stew) but I feel this extra step helps to maintain a bit more texture. Sauté the courgettes for about 5 minutes, stirring often, until they are nice and golden. Then add to the stew.
  6. Now let’s prepare the crispy topping. Add a drizzle of olive oil to a small frying pan and heat. Toss the remaining mung beans into the pan along with the additional onion & garlic powders and the smoked paprika. Sauté for a few minutes, until the beans start to turn crispy. Add in the pumpkin seeds and sauté for a further 1-2 minutes (be careful as seeds are very easy to burn!). Finally season with the Maldon salt and pepper. Remove the pan from the heat.

When the stew is ready, sprinkle the crispy bean and seeds on top. Finally, scatter over the additional dried chives and voila! Delicious