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  • hitchhiker
    • #2
    • 7th Jun 06, 10:58 PM
    • #2
    • 7th Jun 06, 10:58 PM
    Most instructions on the packet will tell you to soak them, but I put mine in the slow cooker with water and it cooks fine. I think a low simmer over the hob would do as well.

    The Chinese eat mung beans as a "sweet" soup, cooking it with sugar. Mung beans are supposed to be good for detoxifying the system. However, if sweet bean soup (the texture should come out like lentil stew) is not to your taste, you can cook it like lentils, in a stew or a casserole with anything you like really -- stock, onions, carrots, some herbs, and so on. Like lentils and beans, they absorb whatever flavours you throw in. Sorry I don't have a specific recipe, but I hope this helps a little.
  • hitchhiker
    • #3
    • 7th Jun 06, 11:02 PM
    Bean sprouts!
    • #3
    • 7th Jun 06, 11:02 PM
    Oh I forgot to add, if yours are the whole beans that haven't been cooked or heat-treated, you might be able to sprout them and make bean sprouts for a stir fry! Here are some instructions on sprouting beans.
    • thriftlady
    • By thriftlady 8th Jun 06, 8:23 AM
    • 9,089 Posts
    • 28,909 Thanks
    thriftlady
    • #4
    • 8th Jun 06, 8:23 AM
    • #4
    • 8th Jun 06, 8:23 AM
    I sprout them.
    Put 2 tbsp in a wide-necked jar and soak in water overnight.
    Next day,drain and cover the neck of the jar with a piece of muslin/old tights and a rubber band.
    3 times a day run water into the jar through the muslin and drain it out again.
    Keep the jar in a cupboard.
    It takes about 3 days to have usable sprouts.

    HTH
    • newleaf
    • By newleaf 8th Jun 06, 8:50 AM
    • 3,005 Posts
    • 3,448 Thanks
    newleaf
    • #5
    • 8th Jun 06, 8:50 AM
    • #5
    • 8th Jun 06, 8:50 AM
    I sprout them, and I also have a recipe somewhere for mung dhal which is very, very yummy. I've got to go to work now, but I'll post it this evening if you're interested.
    Official DFW Nerd No 096 - Proud to have dealt with my debt!
  • Rad
    • #6
    • 8th Jun 06, 9:24 AM
    • #6
    • 8th Jun 06, 9:24 AM
    Thanks for the help. I'll try sprouting some tonight, I've got 500g so I can probally try out everything and still have some left over.
  • Noozan
    • #7
    • 8th Jun 06, 9:38 AM
    • #7
    • 8th Jun 06, 9:38 AM
    Sprout them for beansprouts. Or....soak in plenty of cold water overnight, along with some aduki beans (about a large handful of each) and the put in a pan with some fresh water, bring to the boil, simmer until very soft, add a handful of sugar and stir to dissolve. Eat hot or chill and eat cold....I love pouring this mix into ice lolly moulds and eating as an iced lolly.
    I have the mind of a criminal genius. I keep it in the freezer next to Mother....
  • Katharine
    • #8
    • 8th Jun 06, 11:48 AM
    • #8
    • 8th Jun 06, 11:48 AM
    A nice bean salad with some dressing?
    • newleaf
    • By newleaf 8th Jun 06, 6:21 PM
    • 3,005 Posts
    • 3,448 Thanks
    newleaf
    • #9
    • 8th Jun 06, 6:21 PM
    • #9
    • 8th Jun 06, 6:21 PM
    Ok, Mung Dhal, here goes:

    8oz Mung beans
    2 pints water
    5oz butter
    1 tbsp Cumin seeds
    1 large onion, chopped
    2 cloves garlic, creamed
    2 tsp salt
    2 tsp sugar

    Simmer the beans in the water for 45 minutes, covered with a lid. The beans should be tender and splitting open.
    In a separate pan, melt the butter and gently fry the onion with the cumin seed until the onion is soft and transparent. Add the garlic and cook for a few seconds before stirring in the beans, sugar & salt. Cover and cook for about 25 mins on a low heat, adding a little water if necessary. Serve with Indian bread or rice, pickles and chutneys.
    Official DFW Nerd No 096 - Proud to have dealt with my debt!
  • spaghetti monster
    mung beans
    well I put them into soak the day before yesterday to cook the next day, but with one thing and another I did not get round to cooking them.

    Now many of them have split open and some have little shoots coming out. The water looks a bit bubbly on the top.

    Can I still eat them like this?? The original plan was to boil them and then make a big salad, but maybe something else would be better??

    Thanks!!!
    Alex x
    • thriftlady
    • By thriftlady 30th Jun 06, 8:30 AM
    • 9,089 Posts
    • 28,909 Thanks
    thriftlady
    If they've started sprouting shoots why not let them carry on and grow some beansprouts ?

    Drain them, and put them in a jar. Put a piece of muslin/curtain net/ old tights over the jar secured with a rubber band and put it in a dark place (I just put mine in a kitchen cupboard).About 3 times a day rinse the sprouts with water by running the tap through the muslin.As yours have already started sprouting it will only take a couple of days to get a bowl full of sprouts.
  • spaghetti monster
    Nice idea! I've never tried that before!

    When you say rinse - you tip out the water after? So the beans don't sit in water?

    Off to find some old tights!
  • spaghetti monster
    more mung beans
    These ones have been sitting around for a while as I didn't know what to do with them....

    A few weeks ago I was baking a pie that needed the pastry baked blind with some of those baking beans on top - I don't have any of those so I put some normal dried beans on top (some black beans and mung beans) (I've never had to bake anything blind before, so have no clue about how - I guess you need to stop the pastry case from rising?? Anyway the dried beans didn't really work but the pie turned out good!)

    So now I have these dried and now baked beans. Can I still cook them? Could I sprout them?

    Btw, thriftlady if you're out there, I've started sprouting my other mung beans and they're doing really well!! Cant wait to eat them!
    • Pink.
    • By Pink. 2nd Jul 06, 7:08 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    Hi alex,

    I have merged your threads on mung beans together as it helps other Old Style readers to find all the replies together. There is also another recent thread that might help you with your beans: Mung Beans

    Pink
    • thriftlady
    • By thriftlady 3rd Jul 06, 10:52 AM
    • 9,089 Posts
    • 28,909 Thanks
    thriftlady
    Nice idea! I've never tried that before!

    When you say rinse - you tip out the water after? So the beans don't sit in water?

    Off to find some old tights!
    by alex w
    Yes,tip it out - it's like you're watering them I suppose.

    Sorry I've only just caught up,so my answer might be a bit too late
  • spaghetti monster
    Thanks!
    I figured it out - also found the big thread on sprouting beans.

    They've grown so much I had to put them in a new container!!

    Thanks!!
  • thriftmummy
    Mung beans - how do you grow them?
    Can anyone tell me how to grow beansprouts? I bought a packet of mung beans from the supermarket and put them in a container with holes and little bit of water - they didn't grow and went mouldy. What am I doing wrong?:confused:
    • babyblooz
    • By babyblooz 20th Jan 07, 10:48 PM
    • 1,099 Posts
    • 2,503 Thanks
    babyblooz
    I think you just rinse them with water, and leave them in a light place, so they can sprout although it takes a few days for them to start, then you rinse them gently with fresh water every day, You do this for several days I think, and the nutritional value of them shoots up as as they sprout, so they are a good cheap way of supplementing your diet.

    I think we did them in a jam jar, on a windowsill with lots of natural daylight. We did ours on the kitchen windowsill, to remind me to keep on rinsing them.

    Try googling it and I am sure something will pop up to give you the details.

    Good luck!
  • wigglebeena
    Gotta keep 'em rinsed - twice a day is rock bottom minimum. Got to keep 'em drained - glass jar upside down, cheesecloth fastened over the top with a rubber band, resting at an angle (not firmly fixed and airtight) on a container like a bowl or cup so they're not rotting in a puddle, is best.

    Plus if your beans are too old you're likely to have problems - if they've been sitting in your cupboard for two years you may be wasting your time. Although apparently scientists have managed to sprout 2000 year old wheat grains, so you never know...

    I've never found mung beans as satisfactory for sprouting as some others, say, sunflower seeds, chick peas, marrowfat peas, wheat berries, alfalfa, radish seeds. (Hothothot, that last!)
  • wigglebeena
    Plus, you need to soak them overnight first - did you do that? (Not longer than overnight, though, they're a bit fussy about the timing. Sunflower seeds are pretty hardy and could probably do without the soaking).
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