Mung beans make a great addition to your pantry, and here’s the main reason: they cook much faster than most other beans! Boil whole mung beans in water and they’re ready to eat in about 45 minutes. Split mung beans, which have the outer skin removed and are yellow, take only 20-30 minutes to cook. That means that you can throw a handful of grains like quinoa, rice, or rolled oats in with the beans, take your time chopping up vegetables like carrots, broccoli, and kale, and then throw them into the pot for the last 10 minutes of cooking. Voila, you have a flavorful, nutritionally balanced soup, and you probably had time for a glass of wine and a phone call, too.tags: soups and stoups beans simmer more
Southwest flavors add dimension to a hearty minestrone soup, then is made even better with chimichurri on top! Save your extra chimichurri to top our chicken, fish or other meats.tags: dinner lunch fruit rice, grains and breads pork vegetables beans bake boil simmer food processor or blender more
I am a self-professed saltaholic, and love nothing more than a crispy, salty snack to mindlessly munch. I made these roasted garbanzo beans (chickpeas) and was pleased with the result – a healthy substitute for salty chips.tags: snacks lunch box Budget-Friendly beans bake more
Rachael's gourmet twist on a standard green bean casserole adds homemade creamy mushroom sauce made with garlic, herbs and chicken to the green beans.
Try other recipes from Rach's Casserole Week, including Chicken and Broccolini Shepard's Pie, Buffalo BBQ Pulled Chicken Casserole with Blue Cheese Cornbread Topper and Toastacho Casserole.tags: brunch dinner lunch casserole cheese poultry vegetables beans sauté boil simmer more