John Myers
Botanically, mung beans belong to the legume family. Mung beans are actually bean seeds and you basically eat the seeds of the bean, which are about the size of green peas. The seeds can also be germinated, which will result in mung bean sprouts. There are about 200 different types of mung beans in total.
Origin
The small green seeds are also called mung, lunja or jerusalem beans. They are originally from India. They are now used in cuisines across Asia. But they are also becoming increasingly popular in Europe and America.
Season
The plant is annual and you can buy the beans fresh or dried all year round.
Taste
The green mung beans taste slightly nutty and are better tolerated than other legumes.
Use
Like other legumes, the beans must first be soaked in plenty of water for a few hours. There is no soaking time for halved or peeled beans. Ready cooked, they taste great in bean salad recipes, soups, and in vegetable and stir-fry dishes. The beans are also a delicious accompaniment to fish fillets when they are processed into puree. The seedlings sold in Germany under the name soybean sprouts are suitable for raw consumption.
Storage/shelf life
The actual mung bean is available dried in Asian and health food stores. Whole, unpeeled specimens are green, while processed ones are yellow. Packed tightly and dry, they have a shelf life of about 1 year. Sprouts should be consumed within 2 days if possible.
