Marathon Millet and Mung Beans

Braised Greens, Mung Beans and Millet

Mung beans are a funny little green bean. They are the basis for the white bean sprouts in many Asian dishes. They are also common in a hulled and split form in Indian dal. They are reputed to be easy to digest, and I like them, but I hardly ever come across any recipes for them in their unhulled and whole form. One of the few I have found came from a recipe in an old cookbook for Kenyan beans. Now the legendary status of Kenyan runners and the plant based diet they consume immediately attracted me. I can’t find many Kenyan recipes, so I don’t know if mung beans are common or not, but I combined a mung bean stew with two African staples, millet and spicy cooked greens. This is definitely a plant strong recipe that might not make me run exactly like a Kenyan, but I am hoping that it will power me through my marathon this December.



1 cup mung beans, rinsed
4 cups water
1 small onion, chopped
2 cloves garlic, minced
1-2 jalapenos, minced
1 each red and green bell pepper, chopped
1 cup millet
2 cups water
1 teaspoon seasoning blend like Mrs. Dash or Spike
1 bunch kale, collards or chard, chopped
1/4 cup water
hot sauce to taste


  1. Bring 4 cups of water to a boil and add mung beans. Lower heat and simmer for 30 min.
  2. After mung beans have cooked for 30 min. add vegetables and cook until done, about 30 min.
  3. In a separate saucepan, bring 2 cups of water to a boil, add millet and seasoning blend. Lower heat and simmer for 30 min. When done, let rest off heat for 10 min.
  4. Braise greens in water, covered until done, about 10 min. Optional: greens may be braised with chopped peppers, onions and/or tomatoes. Season to taste with Bragg’s and hot sauce.

To Serve:

Fluff millet and scoop into bowl. Top with a scoop of mung beans, then top off with greens. Add hot sauce to taste. Enjoy, and run faster.


About vegpedlr

Plant powered off-road triathlete

Posted on September 13, 2011, in Recipe and tagged , , , , . Bookmark the permalink. Leave a comment.

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