Mung beans are one of my favourite pulses and their almost meaty taste and texture means they work well even for determined non-vegetarians!  These are the beans that are often used for sprouting.

 

 

1 cup Mung Beans soaked for 3 hours but not cooked, then drained

1 x 15 oz. can kidney beans

2 x 15 oz. cans tomato passatta

1 x 10 oz. can chopped tomatoes

3 fresh tomatoes chopped

1 onion, chopped

1 tbsp chili (I like the jars of lazy chilli!)

1 tbsp cumin

1/4 tsp pepper 

 

Add these later.....

1 coarsely chopped green pepper 1 coarsely chopped red pepper 3 stalks coarsely chopped celery

1 tbsp cocoa powder

2 limes zest and juice