Mung Beans with Onions and black sesame seeds

A colourful medley of mung beans, onions and black sesame. Inspired by Istanbul, this pulse based dish makes a great vegetarian main.
The preparation of this dish could hardly be easier. If you have never tried mung beans, this is a perfect introduction to these wonderful emerald-green pulses.

Ingredients:

• 250g dried mung beans Fiorre , soaked overnight
• 3 large onions, finely sliced
• 8 tbsp olive oil
• 3 tbsp red wine vinegar
• ½ tsp mild mustard
• ½ large bunch of fresh parsley, finely chopped
• 4 shallots, chopped finely
• 8 sun-dried tomatoes, finely chopped
• 1 tbsp black sesame

Method of preparation:

Drain the mung beans, place in a saucepan and cover with cold water. Bring to the boil then reduce to a simmer and cook the beans for 30 minutes, until they are soft. Remove from the heat, and drain.

Meanwhile, heat half the olive oil in a large saucepan on a low heat and sauté the onions for 20-25 minutes, until they are soft and lightly golden.

Combine the rest of the olive oil, red wine vinegar, mustard, parsley and shallots in a bowl, and season. Add the warm mung beans and toss in the tomatoes. Finally, sprinkle with stewed onions on top.

Serve hot or cold, sprinkled with black sesame seeds.