It’s Not White, Red, Or Black BeanIt’s Mung Bean Potato Casserole!



Serves 6-8


  • 6 potatoes, peeled
  • 2 medium white onions, chopped
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 4 cups water
  • 1 1/2 cups dry mung beans
  • 1/4 cup vegetable broth
  • 1/2 cup whole milk or heavy cream
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1/8 teaspoon crushed red pepper flakes
  • kosher salt and freshly ground pepper, to taste


  1. [To be done ahead of time:] Soak mung beans overnight in 4 cups water.
  2. Once soaked, place in a saucepan full of water and bring to a boil. Cook for 50-60 minutes, or until tender.
  3. Preheat oven to 350º F.
  4. Drain beans and set aside.
  5. Place potatoes in a large pot of water and bring to a boil. Cook for 20-25 minutes, or until soft.
  6. Transfer potatoes to a large bowl and mash them, stirring in whole milk and butter.
  7. Season with salt and pepper and continue mashing until desired consistency is reached.
  8. Heat olive oil in a large pan or skillet over medium-high heat and saute onions and carrots until tender. 10-15 minutes.
  9. During the last few minutes of cooking, add minced garlic and cook until fragrant. Season with salt and pepper and add red pepper flakes.
  10. Add mung beans to the vegetables and pour in vegetable broth. Cook for 10-15 minutes, or until broth has cooked off.
  11. Transfer beans and vegetables to a 9×13-inch baking dish and spread out into an even layer.
  12. Spread (or pipe) potatoes evenly on top of bean mixture and place baking dish in oven.
  13. Bake for 20-25 minutes, or until tops of potatoes are golden. Remove from oven and let cool 5 minutes before serving.

Recipe adapted from Recipe Jungle

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