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