2491. BACON and CELERY CASSEROLE with MUNG BEANS

serves six


200 grams / 7oz mung beans, soaked for 3-4 hours
3 tablespoons olive oil
1 head celery, sliced fairly thickly
2 green peppers, de-seeded and sliced
3 heaped teaspoons mixed herbs
200 grams / 7oz smoked back bacon, cut in large dice
1 liter / 34fl oz gluten and wheat-free vegetable stock
400 grams / 14oz tin (can) butter beans
sea salt and freshly ground black pepper
1 large handful of fresh flat (if possible) parsley

Drain and rinse the soaked mung beans. In a flame-proof casserole dish heat the oil and add the celery, green peppers, herbs and bacon. Fry briskly, but do not burn, for 8–10 minutes or until the celery is starting to soften. Add the mung beans and the stock, bring to the boil and simmer for 20–30 minutes or until the mung beans are soft to the bite. Add the butter beans and season to taste. Roughly chop the parsley and add just before you serve the dish so that it remains virtually uncooked.


bacon recipe courtesy of: FreeForm Recipes Matter, Foods Matter, 5 Lawn Road, London NW3 2XS, UK