Green mung bean and spinach stew
A vegetarian stew of mung beans, also known as green soybeans, with spinach, potato, vegetables and saffron milk cap mushrooms.
The green mung beans are soaked for 10 hours and cooked in two stages: first with garlic, tomato and bay leaf; then with the vegetables, potato, mushrooms and spinach.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soak
Cover the dried mung beans with water and soak for 10 hours. Drain before cooking.
Ready to continue when: The beans have soaked for 10 hours and are drained.
600 min - 02
Cook the green mung beans
Put the drained beans in a saucepan with 1750 ml cold water, 1 crushed garlic clove, the crushed tomato and the bay leaf. Bring to a boil and cook for 15 minutes.
Ready to continue when: The liquid has reached a boil and the beans have cooked for 15 minutes.
15 min - 03
Prepare the vegetables
While the beans cook, heat the oil in a frying pan. Cook the chopped onion, leek, carrot and remaining garlic clove over medium heat for 5 to 7 minutes. Add the potato and paprika.
Ready to continue when: The onion is translucent and the vegetables have softened.
7 min - 04
Finish the stew
Transfer the vegetables to the saucepan with the beans and their cooking liquid. Add the saffron milk cap mushrooms and simmer for 20 minutes. Add the spinach at the end and cook until wilted.
Ready to continue when: The potato is tender, the mushrooms are cooked and the spinach has reduced in volume.
20 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.