Can I use whole green mung beans in this stew, and if so, do I need to cook them ahead so that they are more like the "split and hulled" version the recipe calls for? Thanks!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kristen is the Creative Director of Food52
I'd recommend doing a quick soak (bring a potful of water with the dried mung beans in it up to a boil, then turn off the heat and let them soak for an hour, then drain them). That should soften them enough to then follow the cook time in the recipe for the split & hulled variety.
Please enter a valid email address.
Well played. You deserve a cookie.
That huge, crispy, flaky shell is worth it.
Beet Wellington & Co.
Enchanting Cake Illustrations
Great Gifts for Mom, Under $100
How Often Should You Clean Your Sheets?
A 16-Piece Dinnerware Set for Just $79