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 easy to sprout for stir fries and salads.

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.

Sprouting Mung Beans:

Mung beans are easy to sprout in a glass jar and are ready to eat in just 2 to 4 days.  Have crunchy, nutritious sprouts for salads, sandwiches and stir fries at a fraction of the price of buying them.

Visit 7 Steps to Growing Sprouts to find out how.

Storage:

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

Images for illustrative purposes only.