Southern style Mung Beans and Rice
1 c dried whole mung beans, soaked for a few hours and rinsed
1 large onion, chopped fine
8 garlic cloves, chopped fine
handful of baby carrots, chopped fine
2 handfuls of collard greens
4 or more cups water
thyme, hot pepper, salt, pepper, garlic powder, cajun spices, etc to taste
Sriracha or Hot sauce
LIQUID SMOKE to fake out the smoked bacon flavor for people who dont eat pork (like me)
Vinegar, to taste (about 1/4 c) I used coconut vinegar
1/4 c sugar or agave or some sweetener
a couple spoons instant chicken or veggie boullion powder
Olive or safflower oil
Fry
all veggies in oil, then add water and mung beans. Bring to boil, then
turn to med-low or so and cook 1 hour til soft. Add rest of spices and
smoke to taste-- add more water as needed-- bring again to boil and
let simmer for a couple of hours. Serve over white rice.
I have never heard of coconut vinegar! I find it completely fascinating just how many food-secrets you know of.
ReplyDeletewell, food history and food are my favorite subjects!
ReplyDeleteCoconut vinegar can be found at any filipino store. It's a really delicious, mild vinegar. You're on the West Coast, ask one of your Filipino friends to pick some up for you or direct you to a local filipino grocer!
I love it with cloves of smashed, raw garlic and sliced hot chili peppers in it, as a sort of dip.