Herbed Lima and Mung Bean Skillet in 45 Minutes
Here is a nutritious and fulfilling vegan dish that can be made in less than an hour, provided you have pre-cooked the mung beans. Mung beans take around 40 minutes to cook, so it’s a good idea to cook and freeze them in plastic bags, making them available for quick lunches like this one. The versatility of this dish is obvious. The recipe is so simple it can be learned by heart. Use your creativity and add your favorite spices or beans. The fresh herbs are essential to the rich flavor of this light dish that speaks of spring and summer. It can be served as a main dish with crispy cabbage salad or as a side with your favorite veggie burgers and yogurt.
Herbed Lima and Mung Beans Skillet in 45 Minutes
Explore a quick and delightful vegan recipe with our Herbed Lima and Mung Beans Stovetop dish, ready in just 30 minutes! This nutritious and flavorful meal combines the earthiness of lima and mung beans with aromatic herbs for a satisfying culinary experience. Discover how to create this plant-based delight today.
Ingredients
- 4 tbsp olive oil extra virgin
- 2 1/2 cups precooked mung beans
- 1 cup baby Lima beans frozen or fresh
- 1 medium onion, chopped
- 2-3 cloves garlic, minced or smashed
- 2 cups sliced mushrooms
- 3 mini peppers plus an additional one for serving
- 1 medium potato, diced
- 1 cup crushed tomatoes
- 1 tbsp cornstarch dissolved in 1/2 cup water or vegetable broth
- ground coriander, turmeric, salt, and pepper to taste
- dash of cayenne pepper (optional)
- 1 tablespoon each of chopped fresh dill, rosemary, and thyme (reserve some sprigs for serving)
- 4 cups sliced red cabbage
- 2 tablespoons of balsamic vinegar
Instructions
- Prepare the ingredients.
- Start by salting the sliced cabbage and letting it chill while you work on the rest of the dish. This little trick will give it just the right texture – slightly wilted but still crisp.
- Give your mushrooms a quick clean with a damp cloth or paper towel, then slice them up nice and thin. Heat up a large skillet over medium heat, add 2 tablespoons of olive oil, and toss in those mushrooms. Let them cook covered for a couple of minutes, then stir in your onion and garlic. Cook until they're nice and translucent, about 5 minutes.
- Stir in the tomatoes, peppers, and potatoes, seasoning everything with your favorite spices. Let it all simmer together for another 5 minutes, stirring occasionally.
- Time to add in those lovely mung beans, Lima beans, and fresh herbs. Cook for another 5 minutes or until the potatoes are soft and everything is smelling absolutely divine.
- Mix together your cornstarch with water or broth, then stir it into the veggies. Let it thicken up for about 5 more minutes.
- Season your sliced cabbage with salt, ground pepper, balsamic vinegar, and remaining spoon of olive oil. Serve up your mung bean-lima bean stew alongside the cabbage salad, garnished with a few sprigs of herbs or some cute mini pepper rings.
- And there you have it – a wholesome, satisfying meal that's as easy to make as it is delicious. Enjoy!
