I first discovered mung beans when I'd see my vegan daughter soaking them overnight.
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| Fenway thinks these are odd little green things. |
But then I discovered sprouted mung beans and my life was changed forever.That might be a bit extreme, but seriously, these little beans take 5 minutes to cook, are loaded with protein, have no sugar or salt, and are super nutritious!
The fact that they are so fast and can be used in so many different ways is really helpful when you come home after a long day at work. **
I've done a variety of meals with them this week (because I cooked so many the first night - 1 cup makes a lot of beans!)
Mung beans tossed with tomatoes, garlic, oil, red onion.
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| Five minutes in boiling water and we're done. |
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| Just some beautiful San Marzano tomatoes mixed with garlic, fresh basil and a drizzle of olive oil. |
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| Add the mung beans. |
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| Some pasta and you've got a delicious meal - hot or cold! |
Mung beans added into a salad with golden beets, red beets, roasted peaches (of course) and toasted sunflower seeds.
**caveat - my husband does not eat any of these concoctions. He's old school If it's Monday it must be hamburgers, Tuesday - chicken, Friday - fish - and so on.
