Mung Bean Stew


* 225 grams / 1/2 pounds mung beans, soaked for a minimum of 8 hours
* 25 grams / 1 ounce margarine
* 2 cloves garlic, crushed
* 1 medium onion, chopped
* 2 tablespoon tomato paste
* 1/2 green capsicum, deseeded and cut into small cubes
* 1 green chilli, deseeded and chopped finely
* 300 milliliters / 10 fluid ounces water

Drain the mung beans and put them into a large saucepan. Cover the beans with the water and boil for 30-40 minutes until tender. Remove from the heat: mash half with a fork or potato masher and leave the other half whole.

Heat the margarine in a medium saucepan, add the garlic and onion and fry until golden brown. Add tomato puree, the mashed beans, whole beans and the peppers and chilli. Add the water and mix well. Cover and simmer for about 20 minutes. Serve hot.