Curried Mung Beans With Rhubarb and Yams
  1. 1/8 cup Sue BeeĀ® Honey
  2. 1 cup dried green mung beans
  3. 4 cups cooked long grain brown rice
  4. 1/4 cup shredded coconut
  5. Salt and pepper
  6. 1/4 teaspoon cayenne pepper
  7. 1 teaspoon fresh ginger root
  8. 1 tablespoon curry powder
  9. 1 cup zucchini
  10. 1 cup rhubarb
  11. 1 tablespoon vegetable oil
  12. 2 cups sweet potatoes
  13. Chutney
  1. Cover the green mung beans with water in a deep pot.
  2. Bring to a boil, reduce heat and add the raw sweet potato slices; simmer until beans are soft; about 30 minutes.
  3. Remove from the heat and drain thoroughly.
  4. Mash the beans together with the sweet potatoes using a fork or potato masher and then set the mixture aside.
  5. Heat the oil in a skillet; once hot, add the rhubarb and zucchini; reduce the heat and cook until tender.
  6. Stir in the Sue Bee Honey and seasonings and mix it all together in with the mashed beans and sweet potatoes.
  7. Turn the mixture out into an ovenproof dish and bake at 400 F until piping hot; about 20 minutes.
  8. Garnish with the coconut and continue baking until the coconut is lightly golden; about 5 minutes.
  9. Serve with the brown rice and chutney.
Sue Bee Honey