Quick-cooking mung beans make a smoky, protein-packed salad.
Yield: 4 servings
Time: 10 minutes
Tools
- medium saucepan
- wooden spoon
- colander
Ingredients
- 3 c water
- 1 c mung beans, rinsed*
- 2 cloves garlic, minced
- 1 t salt
- ½ c lightly toasted peanuts
- 4 oz smoked tofu, cubed
- 2 green onions, sliced
- 1 carrot, quartered and sliced
- 1 T sesame seeds
Directions
Boil the water, add beans, garlic, and salt, and simmer until beans are tender, about 30 minutes. Add a bit more water if necessary to keep the beans from drying out.
If a you’ve cooked away all the water, go on to the next step. Otherwise, drain the beans then pour back into the saucepan.
Toss with remaining ingredients and serve warm or at room temperature.
Notes
* Unlike most beans, mung beans don’t have to be soaked before cooking.
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