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Mung Bean and Potato Casserole

2 c Dry mung beans
2 lg Cloves garlic; minced
1 1/2 c Onions; diced
2 tb Vegetarian chicken-style broth powder
4 c Hot water
2 1/4 lb Potatoes; peeled, chunked, and steamed
1 c Celery; diced, (optional)
1 c Carrots; diced
1/2 ts Sale
1/4 ts White pepper
1/8 ts Crushed red pepper

Sort and soak mung beans overnight in three times their volume of water. Drain and discard soaking water, rinse. Dissolve broth powder in hot water to make stock. Sauté garlic and onions in a little water or stock in a large skillet. Add beans, celery, carrots and broth, simmer uncovered for 1/2 hour. Stir occasionally.

Add cooked potatoes, salt, white pepper and red pepper, simmer for another 2 - 3 minutes.

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