Bean, Mung, Farm Connections®
Mung beans are native to India and have been cultivated for thousands of years as a delicious source of nutrition. Today, they are most popularly known for their wonderful "bean sprouts." Whole mung beans have a slightly sweet, nutty flavor and can be cooked on the stovetop like common beans.
Mung beans are a wonderful nutrient-dense food. They're an excellent source of dietary fiber, plant protein, complex carbohydrates and iron, and are packed with vitamins and minerals.
Enjoy cooked mung beans with rice and vegetables; or add to delicious soups and stews as a substantial base. Sprouted mung beans are wonderful stir-fried, or added raw on top of curries and other Thai dishes (like Pad Thai), or in salad rolls.
Boil until softly cooked or sprout and grind to make into "pancakes".
To sprout mung beans:
Soak seeds in jar of water for 8-12 hours; cover with cheese cloth and secure with rubber band.
Rinse the seeds 2-3 times per day for 2-5 days. Drain well after rinsing. (Try setting the jar on its side or tipped into a bowl.) Store away from direct sunlight.
Yield is about 2 to 1.
Recipe for Mung Bean Pancakes:
Blend the sprouted or germinated beans into a batter with a little salt and a little water. The batter can be stored in the refrigerator for about a week.
In a large skillet, heat 1/3 cup of virgin coconut oil at high heat and pour a couple of tablespoons of the mung bean batter on the skillet (like a small pancake (about 4 per skillet) Fry them till golden brown on both sides.
Eat plain or drizzled with a little maple syrup or honey. Also delicious mixed with chopped raw spinach or Swiss chard and green onions. Or add some cumin powder and cayenne pepper.
|Available||Yes, Available to Order|
|L127-FC1-6||6 x 1 lb bags, in display box||6.00 pkgs|
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