Saturday, 1 March 2014
Mung bean casserole
spicy seasoning (I used a middle eastern/persian - ish mix)
tin of tomatoes
1. Simmer mung beans for about 30 minutes.
2. Soften chopped and washed leeks in olive oil.
3. Add spices, garlic and bayleaf, stir.
4. Add other vegetables (not chard yet) and enough water to cook.
5. Cover and simmer.
6. 5 minutes before serving chuck in mung beans, tomatoes and shredded chard.
Scoff. Really healthy, really delicious.