Whole Mung Bean Soup With Rice Recipes

BEAN SOUP WITH RICE

Steps:

• Put the shelled beans in a pan with 2 quarts of cold water. Bring slowly to boiling point. Cook the beans until they are tender, adding salt when they are nearly done.
• Finely chop the onion, garlic, celery, basil, parsley, and small piece of red chili. Fry these gently in 3 tablespoons of oil, together with the bacon. When it has all turned a light golden color, add the tomatoes. Season with salt and pepper, to taste, and continue cooking for about 15 to 20 minutes. Put it all through a vegetable sieve and add the beans with their cooking water. Stir well and continue cooking for 10 more minutes. Add rice. Serve hot or lukewarm without cheese.

HEARTY WHOLE MUNG BEAN SOUP

Steps:

• Place beans in a large pot and add 4 cups water; bring to a boil.
• Reduce heat to a simmer and cook for approximately 30 to 40 minutes, or as long as needed until the marjority of the beans pop their skins and the water is absorbed (if your water cooks out and the beans are not cooked, simply add more water as needed and continue cooking until beans burst; it is better to overcook than undercook, but in any event, continue cooking until the water is all absorbed).
• Meanwhile, saute garlic, chilis and onion in olive oil until the onion softens, about 5 minutes; set aside.
• When the beans have burst and the water has cooked off, add the chicken stock to the beans and bring to a boil.
• Add the onion mixture, ham, and spinach to the pot; reduce heat and simmer for 15 minutes.
• Season with salt and pepper, if desired, and serve.

WHOLE MUNG BEAN SOUP WITH RICE

Steps:

• Wash mung beans and rice until water is clear.
• Using a blender, put ginger, coconut, cilantro and 1/2 cup of water, blend till liquefied.
• Heat saucepan on medium heat, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves.
• Add blended items to spices, then turmeric and salt, stirring until lightly browned.
• Add mung beans and rice and mix well, pour 6 cups of water, cover, bring to a boil (let boil for 5 minutes).
• Turn heat down low and cook, lightly covered, until mung and rice are soft (25-30 minutes).