Serves four
1 cup sprouted mung beans, soaked for 1 hour in warm water (or whole mung beans soaked overnight)
Olive oil for sautéing
1 medium onion, chopped
1 large clove garlic, minced
2 cups good quality chicken stock, hot
Salt and freshly ground black pepper
Red pepper flakes, to taste
1 red bell pepper, diced
1 medium ripe tomato, seeded and diced
Few pinches minced flat leaf parsley or celery leaves
To prepare:
Soak sprouted mung beans in enough warm water to cover the beans by two inches. Cover with plastic wrap and set aside for at least one hour or up to six hours. Drain well.
In a heavy casserole dish or saucepan over moderate heat, coat the bottom with oil; add onion and sauté until they begin to soften. Add garlic and continue cooking until the vegetables are aromatic, soft and translucent. Add soaked beans, sauté until they glisten, and season with pepper to taste. Add stock all at once and bring to a boil. Reduce the heat, cover, and simmer until the beans are tender and the stock is absorbed, about thirty-five to forty minutes. Taste and adjust the seasonings. Can be done ahead and reheated later. To serve, top with red bell pepper or tomato and sprinkle with parsley.