mung bean & chicken hot pot is a mildly spicy and fulfilling meal all in a bowl. mung beans are nutrient dense and easy to digest. they’re a gas-free bean, making them a popular choice for legume recipes.
First published at www.transformationcookbook.com
Ingredients:
canola oil cooking spray
1-1.5 dried mung beans (soaked overnight)
1 brown onion, chopped
1 garlic clove, finely chopped
1 chilli, deseeded & finely chopped
1.5 cups passata
1 tsp ground cumin
1/2 tsp ground tumeric
1 red capsicum, deseeded & diced
1 green capsicum, deseeded & diced
2 cups chicken stock
300g cooked chicken breast, pulled
rock salt & cracked pepper
Step 1: drain and rinse the soaked mung beans well under cold water. place them into a saucepan, add enough water to cover and bring to the boil. reduce the heat and simmer for 40-45 mins until the beans are tender.
Step 2: once cooked, drain the mung beans and mash until smooth.
Step 3: spray a fry pan with canola oil and saute the onion, garlic and chilli for 4-5 mins.
Step 4: add passata, spices, mashed beans, capsicum and chicken stock. cover and simmer for 10-15 mins.
Step 5: when ready to serve, add the pulled chicken and season with salt & pepper.
Tip:
• You can substitute mung beans with black beans, lentils or kidney beans.
