Mainly cultivated in India, China and Southeast Asia, mungbeans work well in both savoury and sweet dishes. Birgitta Hoglund of LCHF Made in Sweden shows us how to make them the eco-friendly way, using a Wonderbag non-electric slow cooker.
200 ml mungbeans
600 ml water
2 tsp salt
Pour the beans in a pot that has a tight fitting lid.
Add water and salt.
Bring to the boil and cook for five minutes under the lid.
Place the pot on a trivet in Wonderbag, cover with the textile lid and tie back properly.
I let the beans stay in the bag for 3 hours, then they have a nice texture and a nutty taste. Let them stay for a bit longer if you like them softer.
If you don't have a Wonderbag, soak the beans in cold water a couple of hours, than cook them on low heat until they have softened.
600 ml hot, freshly cooked mung beans
100 ml finely chopped leeks
100 ml finely diced red peppers
100 ml coldpressed olive oil
2 TBS balsamic vinegar
2 TBS tomato paste
½ -1 tsp chilli flakes
Salt, to taste
Pour the beans into a colander and rinse them quickly. Drain well.
Pour them into a bowl and add the tomato paste and the chilli.
Stir all the remaining ingredients, mix well and season to taste.
Store in the refrigerator for up to a week.