Updated: Apr 30
This is one of my favourite go to vegan bean meals, packed full of protein and nutrition. It includes mung beans, edamame beans, pinto beans and a good dollop of sun-dried tomato paste. But feel free to include any beans, mung beans are a must though! This makes a hearty portion for 2 people.
Here's the ingredients (serves 2)
100g mung beans
1 tin Pinto beans (or alternative bean)
1-2 cups of edamame beans (or alternative bean
1 green or red pepper
1 tsp coconut oil (any oil will do)
180g cherry tomatoes (chopped in half)
4 tbsp sundried tomato paste (or fresh sundried tomatoes chopped)
1/2 tsp turmeric
Pinch of pepper (this unleashes turmerics benefits)
Good handful of Kale
Boil and simmer the Mung beans for roughly 20 minutes.
Add oil to a large pan and lightly fry the pepper & tomatoes for a few minutes.
Add the cooked mung beans, Pinto beans & edamame beans to the pan.
Add a few cups of water and stir through.
Add the sundried tomato paste, turmeric & pepper.
Add the kale & stir for a few minutes, adding any more water if needed to create a nice consistency.
I like to add plenty of tomatoes and kale. Very tasty and easy to make. Let me know what you think...