I know your first question is… MUNG BEANS??!!! Ok I found these in the back of my pantry BUT I am almost positive you can find them at Whole Foods, Amazon and/or possibly at California Fresh. Sprouting a bean before consuming makes them MUCH easier to digest; however, because I refuse to do this step, I buy them already sprouted. You do have to boil them for 5 minutes but they are an easy nutritious addition. The Bison is amazing in this recipe but you can use grass fed beef, ground turkey, ground chicken or even ground lamb. Make it your recipe!
1 pound bison
2 tablespoons minced garlic
1/2 stalk organic celery
Corn off 1 cob (or organic frozen)
1 can organic black beans
1 cup dry sprouted mung beans
1 can organic tomato paste
Salt – lots!
Organic chili powder – as much as you enjoy
Boil 3 cups of water and add 1 cup mung beans. Boil for 5 minutes then let sit for a bit with the lid on. Saute the chopped onion, garlic, carrot & celery until soft (you may need a dash or three of water to keep from sticking to pan). Season with salt, pepper & chili powder. While sautéing, pour into your crockpot the black beans, tomato paste & cut the corn off the cob and throw it in. Once the vegetables are soft add them to your crock and then use the same pan to brown your bison. Season the bison with salt, pepper & chili powder and add a dash of water if needed. Add the bison, mung beans and enough water so it’s the consistency you desire. Turn your crockpot onto medium for the rest of the day. At dinner taste and season if needed. It will store awesome in your fridge so make sure you take the leftovers for lunch. I CHALLENGE you to try this as it is a VERY satisfying meal!
Amy Approved = Creating Harmony Through Fitness & Whole Foods…