Mung bean stew with chorizo and rice
Total time5 h 20 min Preparation and possible waiting 4 h 20 min · Cooking 1 h How this time is calculated
Preparation and possible waiting: 4 h 20 min · Cooking: 1 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 5 h 20 min Preparation and possible waiting 4 h 20 min · Cooking 1 h How this time is calculated
Preparation and possible waiting: 4 h 20 min · Cooking: 1 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Method
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Soak the mung beans in 1000 g water in the fridge for 4 hours. Drain, discard the soaking water and rinse. Reserve the remaining 1200 g water for cooking.
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Chop the spring onion, green pepper, carrot and garlic. Soften in all the oil over medium-low heat for 10 minutes.
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Add the sliced chorizo and cook for 3 minutes, stirring.
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Add the drained mung beans and 1200 g water. Bring to the boil, then simmer with the lid ajar for 20-25 minutes. The beans should be starting to soften but still hold their shape.
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Add the rice and cook for another 18-20 minutes until both rice and mung beans are tender and the chorizo fully cooked. Adjust the salt, divide the whole stew between the bowls and finish with the parsley.
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