One Pan Wonders

I'm a sucker for playing with the dehydrator. What's that? A new ingredient? Let's see how it dries...

I was familiar with mung beans as a bean that you could sprout, but I hadn't tried any trail cooking recipes with them. I can find them really cheap at the Asian Markets. So why not try something new?!

Uncooked. Pretty, aren't they?

I cooked up a big pan full, just using plain water. Then I spread them on lined trays to dry. I do this at the same temperature I do other beans. Nothing too unusual yet, other than the bean itself.

Like other beans, they split when they are cooked and dried.


Now! What do do with them? I had a corn and mung bean salad I like to take for work lunches... I decided to try and convert that into a backpacking friendly salad.



Hmmm... just a tad bland. I added salt and pepper and a handful of fresh carrot shreds. Now we're talkin! Yum. The carrots added a nice sweetness and crunch to the salad. They would work on the trail for the first day or two in mild temperatures. You could add dry carrots to the salad, but it won't give you the same crunch.



The trail version of the recipe:

Corn and Mung Bean Salad

Serves 1.
2.2 oz (not counting the carrots, olive oil and salt and pepper)

1/3 cup cooked and dried mung beans
2 tablespoons freeze dried corn

1/2 teaspoon dried chives
1 packet True Lime
1/2 teaspoon vegetable bouillon
salt, pepper and olive oil to taste

At home: combine all of the dry ingredients in a ziplocking bag.

In camp: add just enough water to cover. Set aside for 5-10 minutes and allow to rehydrate. Season with salt, pepper and olive oil and stir well before serving.


Stay tuned for more recipes using dried mung beans!