Title: Mung Bean And Potato Casserole
Categories: None
Yield: 8 servings

2 c Dry mung beans
2 lg Cloves garlic; minced
1 1/2 c Onions; diced
2 tb Vegetarian chicken-style
-broth powder; (I use veggie
-flavor)
4 c Hot water
2 1/4 lb Potatoes; peeled, chunked,
-and steamed
1 c Celery; diced, (optional)
1 c Carrots; diced
1/2 ts Sale
1/4 ts White pepper
1/8 ts Crushed red pepper

another from Fatfree and Delicious by Robert Seigel. I have made this a
couple times and we liked it very much. Leftovers are good for lunch. Would
also work well for a potluck.

Sort and soak mung beans overnight in three times their volume of water.
Drain and discard soaking water, rinse. Dissolve broth powder in hot water
to make stock. Sauté garlic and onions in a little water or stock in a
large skillet. Add beans, celery, carrots and broth, simmer uncovered for
1/2 hour. Stir occasionally.

Add cooked potatoes, salt, white pepper and red pepper, simmer for another
2 - 3 minutes.

Posted to fatfree digest by "Jan Gordon" on Jan 7, 1999,
converted by MM_Buster v2.0l.