Description
Use:
- Side dish - combine the cooked mungo beans with roasted onion and garlic or herbs
- Salad - cooked and cooled mungo beans taste great when combined with fresh vegetables, they can also be combined with rice, grated apple and a carrot and you can season it all with honey, sesame oil, parsley, apple vinegar, nutmeg and herb salt
- Soups - just add vegetables when cooking mungo beans, you can use carrots or onions and season the soup at the end of cooking
- Risotto - you can enrich a classic risotto with mungo beans
- Rissoles - combine grated and roasted carrot and onion with garlic, egg, cooked quinoa and cooked mungo beans, blend it all, season with salt, form the shape of rissoles and bake at 200 °C for 30 minutes
- Soup - fry a shallot and garlic with a turmeric, cumin, grounded cinnamon and chilli, pour broth and add mungo beans, cook until soft, season with salt, lemon juice and fresh coriander
Pinto beans must be pre-soaked for at least two hours before the use. Use fresh water for cooking the beans in order to prevent flatulence.
Mungo beans are seeds of a plant called vigna. Vigna comes from India and today, it is grown there as well as in China or Thailand. In China, mungo beans have been known since 3000 BC. Vigna is a bush plant usually not higher than a meter, and its beans are hidden in pods. It can even be grown in the Czech Republic as well.
Composition
Mungo beans*. May contain traces of gluten, peanuts, soybeans, nuts and sesame.Storage
Store at a temperature up to 25 °C and relative humidity up to 70%.
