Mung Beans in Coconut Milk
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 oz dried mung beans 4 oz shiitake mushroom, sliced 1/2 medium onion, finely chopped 1 Tbsp canola oil 1 Tbsp dried ginger 1 pinch red pepper flakes 5 -6 garlic cloves, minced 14 fl oz low fat coconut milk 1 Tbsp low sodium soy sauce 2 c finely chopped chard leaves, kale, collard greens, turnip greens and/or spinach
Serving Size: Serves 6
Soak the beans in water for several hours or overnight. Drain, then cook them until tender. Drain.
While the beans are cooking, saute the onion in the oil.
When translucent, add ginger, pepper flakes, garlic, and coconut milk and simmer for 5 minutes.
Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
Remove from heat and serve over rice, for example (not included in recipe).
Soak the beans in water for several hours or overnight. Drain, then cook them until tender. Drain.
While the beans are cooking, saute the onion in the oil.
When translucent, add ginger, pepper flakes, garlic, and coconut milk and simmer for 5 minutes.
Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
Remove from heat and serve over rice, for example (not included in recipe).
Nutritional Info Amount Per Serving
- Calories: 137.1
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 134.5 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 5.3 g
- Protein: 4.2 g
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