Mung beans and tomatoes make a nutritious
colourful spread.
Ingredients:
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
Method:
Preparation:
Soak the mung beans overnight.
If the tomatoes are very dry soak overnight in the olive oil.
Cooking
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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