How can I choose the best beans?

Mung beans are small green or red beans from the Indian subcontinent and are common in food throughout South and Southeast Asia. The best beans are brightly colored, smooth and oval shapes and without cracks, soft spots or color. These beans are usually sold dried and should even be in size and shape and dry. When selling fresh, beans are slightly larger and softer and can be sold in their pods, which should be dry, brown and paper. When cooking, the mung beans can be cooked for the consumption of a whole, germinated or made in noodles. Look for a consistent, relatively bright color and undamaged skin. Beans should not be cracked or broken unless all beans are divided into soups. Avoid any samples with faded spots on their skin or a gentle feeling, because they can be rotten.

When buying dried beans, look for fresh, unlimited samples of about 0.25 inches (0.5 cm) in length, without many stones or pieces of dirt in the bag. DumpGo containers that contain many broken or reduced beans because they may not cook evenly. One or two colored beans are acceptable, but if many beans appear light or faded, the container can be stored badly.

Fresh mung beans are rare outside Asia, but can be found in small local markets, where they are often sold in a pod. The pods should be dry, light to medium brown and easily broken. You can quickly crush the beans and shake lighter pods on a sieve. The beans themselves should be slightly brighter than a dried product, slightly larger and somewhat less dry, but samples with dark, light or soft spots should still avoid.

Preparing mung beans requires a pot of boiling water or sprouting jar. You want to cook these beans for use in soup or curry, first soak them for an hour or two and then cook until they startdisintegrate. If you want to stand the beans, soak them in cold water for 8 to 12 hours and then place them in direct sunlight in the chassis. Rinse beans once or twice a day for 2 to 6 days, depending on the size of the key. Ordinary dried beans do not have to hatch, as well as beans guaranteed that they germinate but are less expensive.

These beans came from India, where they are commonly consumed in curry and soups, but can also be found in Vietnam, Philippines and Indonesia, as well as in Thai, Japanese and Korean cuisine. The chefs in Bangladesh, Burma and Pakistan use these beans in meals similar to those made in India.