Mung Beans are tiny, tender beans that taste slightly sweet and are fantastically simple to use because they can be cooked easily without soaking. The mung bean is also known as green gram or golden gram and is mainly cultivated on the Indian subcontinent. They range in colour from green to yellow to black. They can be sprouted and used as a microgreen or cooked like a regular bean and incorporated into a hearty main dish.
HOW TO USE
Organic Mung Beans are wonderful for fresh sprouts. Simply soak 1/2-3/4 cup of beans in a jar or bowl of cold water for 8 hours, or overnight. Drain and rinse thoroughly. Cover with mesh or cloth. For best results, secure cloth with an elastic band and place jar on 45o angle to allow continued draining and air flow. Rinse and drain twice a day. Mung Sprouts will be ready to eat in about 2 days and can be refrigerated for 2-4 days. To cook Mung beans, pre-soak in cold water for 2-4 hours. Soaked beans can be added directly to soups and hotpots to cook. To pre-cook, drain and place beans in a pot of cold water. Bring to the boil, reduce to medium heat and cook until tender Ð about 20-25 minutes.
Do not add salt while cooking, as this can make outer skins of legumes tough. Cooked Mung beans are delicious in salads, veggie burgers, soups and hot pots. They can also be used to make a delectable paste, often used in Asian cooking including traditional steamed buns and Moon cakes. Simply blend cooked beans to a paste; or saut pre-boiled beans in oil for a few minutes. Add a little sugar, and water as needed, continuing to saut until a paste. Use in recipes as directed, or add the unsweetened paste to soups and stir-fries.
Store in a cool dry area away from direct sunlight
Up to 18 months when stored as above. See Best Before date.