Serves two
If you haven’t ever cooked mung beans as a bean rather than as a sprout, you’re in for a delicious surprise. Their flavor somewhat resembles black-eye peas, and they’re good just plain with soy sauce. This recipe makes a very thick souplike broth with the beans for texture and the sesames for crunch. Good on a chilly night.
• 1/2 cup mung beans
• 1/4 cup corn meal
• 1/4 cup toasted sesame seeds
• 1 teaspoon onion flakes
• 1 teaspoon parsley flakes
• 1/2 teaspoon salt
• 1/4 pound cheddar cheese
• 3 1/2 cups water
All dry ingredients may be combined in one bag beforehand. In camp, pour them all into cold water. Bring to a boil, stirring occasionally. Simmer for 30 minutes, remembering to stir from time to time. Remove from heat. Cut cheese in chunks (approximately 1/2 inch square) and add to stew. Cover. Let sit for 5 minutes, and serve hot.