Welcome to the world of Mung Beans.

Mung beans are green on the outside and yellow on the inside and are cultivated in Australia, Peru, Burma, Thailand, and on a small scale, in Sri Lanka and the Philippines.

Naturally, there are hundreds of recipes related to this variety of beans. YouTube has endless ways of cooking the Mung Beans, including how to germinate them into Mung Beans Sprouts (which will be discussed separately), and methods of extracting the starch in the beans to make desserts and jellies.

Mung Beans are popular in Asian cuisine, i.e. Japan, China, Korea, Burma, Sri Lanka, Philippines, India, Pakistan, Indonesia, Cambodia and Vietnam. In fact, it is the main dish in most of these countries.

The photo incorporated with this article is a bowl of MUNG BEANS BOILED.

This is an introduction to the bean.

Simply wash the beans and bring to a boil for approximately 15 to 20 minutes in a 4 to 5 cups of water.

It is the nature of the Mung Beans that once boiled some split open. If you do not want them to split open, boil for a shorter period of time.

Drain off the water, place beans in a bowl and sample. Become familiar with the taste. You may find yourself beginning to like, then love them.

In this case, I have a couple other recipes within the same website or you may surf YouTube for a million other recipes, and we kid you not.

I would like to remind you, no matter what recipe you are looking for, in the end, the best Mung Beans in the world are under the Mr. Goudas label.

Goudas on the label, MEANS GOOD FOOD ON THE TABLE!

Spyros Peter Goudas
Keywords: | BEANS and PEAS dry or fresh | VEGETABLES | VEGETARIAN |