Add mung beans to coconut curries, burgers, soups and slow cooks or sauté preboiled beans in a frypan with oil and flavourings to make either sweet or savoury mung bean paste for mooncakes and Asian steamed buns.

These will cook in about 30 minutes, without presoaking, which makes them easy to cook and cool for salads.

Mung beans are great for sprouting and are ready in 1 to 3 days. Store in the fridge once sprouted.

How to Use:

No presoaking is required.  Simply put in a pot with plenty of unsalted water, bring to the boil then simmer for 30 minutes.  These can also be cooked in unsalted stock or soup which is then seasoned later.  They can be presoaked if you want to reduce the cooking time.  Cooked mung beans are delicious in salads, veggie burgers, soups and hot pots.

They can also be used to make a delicious paste, often used in Asian cooking including traditional steamed buns and mooncakes. Simply blend cooked beans to a paste or sauté pre-boiled beans in oil for a few minutes.  Add a little sugar and water, as needed, continuing to sauté until a paste.  Use in recipes as directed, or add the unsweetened paste to soups and stir-fries.

Organic mung beans are wonderful for fresh sprouts on salads and in stir fries.  Simply soak 1/2 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, securing with an elastic band.  Rinse very well and drain two to three times a day. If possible, leave jar on a 45^o angle to allow continued draining and air flow.  Mung sprouts will be ready to eat in about 2 days and can be refrigerated for 2-4 days.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.