Mung beans are bit of a vegetarian cliché, along with hemp sandals and people knitting their own muesli. As such I’ve always kind of avoided them. When my cupboard already contains chickpeas, red lentils, green lentils, puy lentils, haricot beans, cannellini beans, butter beans, black beans, black-eye beans, borlotti beans, kidney beans and an undoubtedly very annoyed partridge in a pear-tree, mung beans have seemed an unnecessary addition. Plus, they don’t seem to be available canned which means the extra work and energy cost of soaking and boiling. But the below recipe convinced me to give it a go….
I’ve found that including pulses or beans of some kind in my lunchbox for work is an effective way of staving off hunger pains and keeping my blood sugar steady until I get home. After spending last week rocking an incredibly garlicky humous (which I got away with as everyone at work has snuffly colds), I thought I’d give this butterbean pate from http://vegweb.com/recipes/olive-butterbean-pate a try.
I struggle a little with butterbeans – whatever you do to them they seem to retain a smooth blandness, but in this case the addition of nut oil seems to give them a little extra edge. Wouldn’t mind redoing this recipe again, maybe with a little tahini, and perhaps a little lime or lemon juice….?