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