Mung Bean Hash

Vegetarian dish, and a great way to use up that bag of dried mung beans I know you have sitting in the back of your cupboard.

1 Cup dry mung beans
2 cups diced potatoes
2 carrots, diced
4 stalks of celery, diced
1 onion, diced
1 bell pepper, diced
6-8 mushrooms, sliced

Seasonings to taste:
Balsamic vinegar
salt & pepper
season salt
olive oil


Cook 1 cup of dry mung beans according to package directions. (Usually boil them in twice the amount of water for 10 minutes and simmer for an hour)
Add olive oil, salt and balsamic vinegar


Saute' the rest of the ingredients in olive oil in one big pot.
Add one ingredient at a time according to how long it takes to cook.
Like, potatoes first, then celery, carrots, onion, bell pepper, mushroom in that order.

Season it to taste.

Normally, I would be tempted to throw this all into a crock pot. However, the vegetables are so much better when they're not over-cooked and still crunchy.
Also, I liked to dice everything, so every ingredient is the same size. It seems more appealing that way.