Mung Beans

I have access to a Two Pound Bag of Mung Beans. A while back, I tried to sprout some. But that experiment was a dismal failure. So, I'm going to cook The Beans up... or throw the package out.

Typically, I envision soaking ½ Cup of Mung Beans overnight in 1½ Cups of Water. It's a nice, small, single serving Batch Size. So, whatever mistakes are made (and one can be sure there will be mistakes) will be of limited effect. And I have plenty of 2 Cup Jars. So, soaking such a small quantity is logistically quite easy.

The first batch has been soaking for two days, as I simply never got around to doing anything with them yesterday. And if another day went by (and another, and another) this would cause no problems, as the soaking jar could simply be pushed further and further (and further and further) back into the refrigerator until it was time to throw the slimy glop out. Thus, soaking times are highly unimportant to me.

Further, I shall treat cooking times in a similar manner. I have been quoted anywhere from 20-60 minutes to cook Mung Beans. But as that depends very much on how mushy one likes their beans, I shall play it by ear and will endeavour to mention such niceties no more.

• Salt - Curry Powder - Dried Lemon Peel
• Nor do I anticipate recording Spicing Quantities.
  • It's all to eye.
  • As seemed appropriate to me.
  • Though, if I dial in a winner (that I wish to carry forward), one can bet quantities will suddenly become very important.
• Without a doubt, Salt is the most important ingredient.
• Watered down, this drinks a lot like Pea Soup.

And here, I shall swerve slightly (from my preconceived plan of working small batches), as my needs have changed slightly.

• Ham Mung Bean Soup
• 2-4 Quarts Ham Bone Broth
  • Prepared per the usual method.
• 1 Cup Mung Beans
  • Yeah, that seems about right.
• Let's see what this tastes like.
• It tastes like Pea Soup.
  • Pure & Simple.

And again:

• Ham Mung Bean Soup
• ½ Cup Mung Beans
• ⅓ Cup Scrap Ham
• 3-4 Cups Water
• Touch of Pepper
• Boiled for a Solid Hour
• Pureed w/ Stick Blender
• Salt
  • That all important ingredient.
  • It makes a huge difference.

I think I prefer Mung Beans to Peas. They fall apart better and the bits remain suspended in water better. Or maybe, they simply cook faster. No matter. I could happily do Mung Bean Soup over Pea Soup any day of the week.

And now:

• Scrap Sauce Soup
• No Rhyme
• No Reason
• Butter Cream Scallop Sauce
• w/ Pan Drippings
• Hamburger Grease
• Just Pan Drippings
• From 1lb Lean Meat
• 2 Quarts Water
• Or Whatever
• To Fill Pot
• Salt & Pepper
• To Taste

The Ham base was better. It's not like The Hamburger Fat was bad. But it certainly wasn't as good as adding a few bits of Ham.

I doubt I will buy more Mung Beans. So, this Last Recipe is it:

• Half a Pot of Water
• You measure your way.
  • I'll measure mine.
• I always start with Cold Water.
  • Somewhere I heard that Hot Water tends to leach contaminants (like, old time lead solder) from The Pipes.
    • It sounded reasonable to me.
    • So, there it is.
• 1¾ Cup Mung Beans
• It's what remains.
  • And now, it remains no more.


• Boil Mung Beans
• Off & On
• For Hours
• Off Mostly
  • Until they look sort of sprouted.


• ½ Cup Barbecue Sauce
• Pork Based
  • From Previous Roast
• 2 Cups Pork Broth
• From Latest 10lb Roast
• ¼-½ Cup Pork Fat
• The rest was ditched.
  • I do not consider Pork Fat to be a High Quality Fat.

I am not thrilled with the base. It tastes off... a little rancid, even though I know it's not. I guess I'd describe it as being a bit musty, which isn't typically a very good thing in a food.

Curry Powder has an interesting effect. It doesn't so much cover or soften the mustiness, as make it acceptable. Ah, Authentic Indian. Goat Fat probably behaves similarly to Pig Fat, I would guess. I wonder how closely the two animals are related? You know, if at all?

Masala Spice isn't so bad. But I really don't like this base, at all.

Yeah, it's going to be a bit of work getting the last three jars down. I might just end up calling it waste and move on. The So-Called Soup is leaving a bad taste in my mouth.

The next day, despite my trepidation, as I was not looking forward to this soup at all, it went down quite easily with the addition of a slight amount of Salt & Pepper.

In the end, I would not hunt out this final recipe/batch. But it was food and good enough when I was hungry.



Overall, I think I like Mung Beans over Split Peas. But as I am edging towards Keto, it's unlikely I will be buying another bag of either anytime soon.



May & June, 2021