This can be a side dish or a main meal if served over rice. Mung beans are more easily digested than most beans and digestion is further aided by the ginger. With brightly colored chard and red bell pepper, this is a meal rich with antioxidants!
Serves: 6 Prep: 10 minutes
Cooking: 75 minutes
(15 minutes if beans are cooked ahead)
1 1/2 cups dried Mung beans
1-1 1/2 cups of finely chopped onions
2 tablespoon vegetable oil
1/2 teaspoon salt
2 tablespoons finely minced peeled ginger root
1-2 tiny fresh or dried chilies minced
4 garlic cloves
14 oz can coconut milk (light or regular)
1 tablespoon soy sauce
2 cups finely chopped rainbow chard
1 large red bell pepper
Soak the beans in plenty of water for several hours, drain and then cook
them in fresh water until soft, about an hour. Drain.
When the Mung beans are almost done, sauté the onions in oil with salt.
When the onions are translucent, add the ginger, chilies and garlic and
simmer on low heat several minutes. Add the coconut milk and simmer for 5
minutes.
In a large pot, combine the above mixture and the beans. Add the soy
sauce and the greens and stir until the greens just wilt. Remove from pot
at once. Taste for saltiness and add more soy sauce if needed.
Adapted By Mary Purdy from Sundays at Moosewood Restaurant- (Simon & Schuster
1990)
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