Cooking Mung Beans (Golden Beans)

Photo: Sanjay Acharya – CC BY-SA 3.0 | cropped to square

BEFORE COOKING:

Before cooking, soak the mung beans in hot water: cover with boiling water (2–3 cups of water per cup of beans) and leave for 2–3 hours, then drain.

COOKING:

Add to boiling salted water (1–2 teaspoons per 1 liter of water). Cook in fresh water for 30–40 minutes. For the first 10 minutes, cook on high heat to break down toxic substances. Occasionally skim off the foam. Add ingredients such as vinegar, lemon juice, tomatoes, ketchup, or wine at the end of cooking, because adding them earlier will cause the mung beans to become tough. Do not cover the mung beans while cooking! They are ready when they break apart under the pressure of a fork.

AFTER COOKING:

After cooking, drain.

SERVING SUGGESTION:

Mung beans make a good addition to salads and soups.

Enjoy your meal!