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Flour & Essentials

Bulk: 500 g Mung Beans


Mung Beans, 500 g bag

Mung beans are known as one of the most nutrient dense sources of plant-based protein. Not only are they high in amino acids but they also offer an immune-boosting punch of antioxidants, magnesium, potassium, iron, zinc, B vitamins, folate and fiber. They’re like little green power houses.

Cooking instructions:

Rinse mung beans before cooking. Place 1 cup beans in a large pot with 3 cups water and 1 tbsp salt. Bring to a boil, then reduce to a simmer. Cover and cook until tender, about 30 minutes. Drain well.

Weight: 500 g

RECIPE: One-Pot Coconut Mung Bean Stew


  • 1 tablespoon coconut oil
  • 1 onion, finely chopped
  • 3 garlic, minced
  • 2 carrots, finely chopped
  • 2- inches fresh ginger, minced
  • 2 jalapeños, cored and finely chopped
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin

  • 1 cup dried mung beans, soaked overnight
  • 1 cup vegetable broth
  • 1 13.5oz canned coconut milk
  • 1/4 cup chopped fresh cilantro
  • juice of 1 lime or lemon


  • In a large pot, warm the oil over medium heat. Add the onion, garlic, carrots, ginger, jalapeño, salt, and cumin. Stir to combine and cook for about 5 minutes, until onion is soft.
  • To the pot, add the soaked mung beans (after straining them). Pour in the coconut milk and vegetable broth then bring to a boil. Reduce heat to a low boil and cook for 15-20 minutes, until mung beans are softened. Squeeze lime juice over top. Serve warm with cilantro and/or rice and enjoy!

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Category: mung beans