Ingredients:

mung bean.

Directions:

before soaking, rinse beans in cold water. long soak method: for every cup (250ml) of beans, add 3 cups (750ml) of cold water. let stand 12 hours or overnight. discard the soaking water, rinse with cold water and cook beans according to your recipe. quick soak method: for every cup (250ml) of beans, add 3 cups (750ml) of cold water. slowly bring to a boil and boil gently for 2 minutes. remove from heat, cover and let stand 1 hour. discard the soaking water, rinse with cold water and cook according to your recipe. beans absorb as much water in 1 hour as they do in 15 hours soaking in cold water when the quick soak method is used. microwave soak method: in a large microwave safe casserole dish, combine beans in enough water to cover. cover dish with lid. microwave on high/full power for 15 minutes or until boiling. let stand 1 hour. drain from soaking water and rinse with cold water, cook according to your recipe.

Allergens:

may contain sesame, soy, wheat, mustard, and sulphites.