Mung bean stew with chorizo and rice
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Mung beans dried; soak for 4 hours 200 g
- Rice dry short-grain 150 g
- Chorizo cooking chorizo 100 g
- Spring Onion trimmed 150 g
- Green pepper deseeded 120 g
- Carrot peeled 180 g
- Garlic peeled 6 g
- Extra virgin olive oil for softening 25 g
- Water 1000 g soaking; 1200 g cooking 2200 g
- Parsley chopped 4 g
- Salt adjust to the chorizo 2 g
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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. 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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