Wednesday 12 July 2017

Mung bean pate

Mung beans and tomatoes make a nutritious colourful spread.

50g mung beans
20g sun-dried tomatoes
20 ml olive oil
1 small onion
2 cloves garlic
1/2 bunch dill
to taste salt and pepper

Soak the mung beans overnight.
If the tomatoes are very dry soak overnight in the olive oil.
Drain the mung beans and put them in a saucepan. Add fresh water to about 1 cm above the beans, bring to the boil, and then cover and reduce to a simmer. Simmer for 20 to 30 minutes until very tender and then drain off the cooking liquid.

Meanwhile skin the onion and garlic and chop. Put the drained beans in a food processor with the tomatoes, oil, chopped onion,and garlic.

Blitz and blend to a smooth paste adding a few ml oil if needed to make the paste smooth.

Check the texture and add more water and/or oil for a smoother feel. 

Add dill. Check the flavour and adjust with salt, peppe.

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