Simple, good and good for you.
For a veggie and fish variation see the end of the recipe…..
Enough for 6-8 peeps.
To cook the beans
500 g dried mung beans, soak these overnight in lots cold water to cover
1 large leek
4 cloves garlic
6 bay leaves
few thyme sprigs
325 g peas, fresh or frozen
few sprigs mint
For the dressing
1 ½ tablespoons sherry vinegar
2 teaspoons Dijon mustard
juice ½ lime or lemon
5 tablespoons olive oil
salt and pepper
Little note….I served it with some dressed oakleaf lettuce leaves, I received in my veg box…. My favourite lettuce.
1. Rinse the beans well then tip into a large pan. Chop the carrots and leek roughly and add to the pan with the garlic, bay, lemon half and thyme.
2. Cover with water again. Bring to a boil, scooping away any scum that rises to the surface. Reduce heat and simmer gently for 30-45 minutes until just tender and still holding their shape.
3. Meanwhile, bring a small pan of lightly salted water to a boil, add the peas and cook until just tender. Drain and refresh.
4. Whisk the vinegar, Dijon and lime or lemon juice, then whisk in the olive oil and season. Serve on crispy salad leaves.
5. Drain the beans when ready, then tip into the salad bowl. Rip in the mint leaves from their sprigs, stir in the peas and season well.
Oh yea, and we had the salad for lunch with tinned corned beef. Radical I know……
Mung Bean Pea and runner bean salad.
I realise now that I had cooked way too many mung beans for the salad. Half would have been enough and it needed a kick of some more nice veggies. So.
…..a day or so later I bought peas in their pod and runner beans (the bonus were they were reduced too and nothing wrong with them!) in Tesco. So I podded the peas and stringed the beans (using a swivvle peeler), thinly sliced them and boiled both in lightly salted boiling water. I like my runner beans fairly well done as in soft and floppy, but still with a little bite. The peas only take about a minute to cook.
I refreshed them in lots of cold water, then drained and stirred through the remaining salad.
I popped a piece of salmon in a piece of foil, seasoned with salt and pepper and sealed tightly. No need to add oil or liquid, the fish will cook in the steam and it’s own juices. That went in a 200 C oven for about 10 minutes, but check before, if unsure.
I served that on top of the salad but you could break the salmon into large flakes and stir through.
A nice veggie option would be to stir in some soft fresh goats cheese or maybe some feta and fresh herbs.
In some supermarkets you can buy frozen soya beans and broad beans. The broad beans just need defrosting and then popping out of their skins. The inside is bright, bright green. They don’t need cooking but reheat in boiling water if you want to serve these warm.
The soya beans have a similar texture to the centre of the broad bean, like that of a fresh nut but they are also somehow buttery. These just need defrosting before using cold, or warmed up as for broad beans.
One or both of these, with or without frozen peas, are brilliant standbys, stirred into the salad would make a great way to get some sunshine into winter too.