Ingredients
- Mung beans — 100 g
- Onion — 75 g
- Pepper Sweet — 125 g
- Tomato — 85 g
- Herbes de Provence
- Garlic granulated
- Olive oil refined — 10 g
Method
- Rinse the beans and place them in a bowl. Cover them with water and let them soak overnight.
- Drain the soaked beans and place them in a pot. Add enough water to cover the beans by about an inch.
- Bring the water to a boil over high heat, then reduce the heat to low and simmer the mung beans until they are cooked through but not mushy. This should take about 20-30 minutes. Drain any excess water.
- While the mung beans are cooking, heat the olive oil in a separate pan over medium heat. Add the chopped onion and fry until golden brown.
- Add the chopped bell pepper and tomato to the pan with the onion. Cover and simmer over low heat for 15 minutes, stirring occasionally.
- Add the cooked mung beans to the pan with the onion, bell pepper, and tomato. Mix everything together and simmer covered for another 5-7 minutes. Season with salt and pepper to taste.
- Serve hot and enjoy your delicious mung bean stew!
Calories & macros
- Energy
- 105.4 kcal in 100 grams
- Protein
- 6.6
- Fat
- 1.7
- Carbohydrate
- 15.4
