Mung bean stew

Ingredients for 4 servings:

• 250 g beans (mung beans)
• 2 tbsp olive oil
• 1 onion(s), chopped
• 2 garlic cloves, finely chopped
• 2 tbsp tomato paste
• 5 tomatoes, dried in oil
• 1 chili pepper(s), pitted and finely chopped
• 1 bell pepper(s), red, diced
• 1 bell pepper(s), green, diced
• 500 ml vegetable stock
• 200 g spinach, fresh (alternatively frozen spinach)
• Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Soak the mung beans overnight. Drain the soaking water, place the beans in a saucepan, and cover with water. Bring to a boil, then simmer covered for about 1 hour, until the beans are tender. Drain well and mash into a soft paste. Heat the oil in a pan and fry the onions until golden brown. Add the garlic and cook for 2 minutes, then add the tomato paste and tomatoes and cook for another 3 minutes, stirring. Add the mashed beans, bell pepper, and chili to the pan, pour in the stock, mix everything well, and simmer gently for 10 minutes. Add the spinach 5 minutes before the end of the cooking time. Season with salt.