Curried Mung Beans With Rhubarb and Yams


  • 1/8 cup Sue Bee® Honey
  • 1 cup dried green mung beans
  • 4 cups cooked long grain brown rice
  • 1/4 cup shredded coconut
  • Salt and pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon fresh ginger root
  • 1 tablespoon curry powder
  • 1 cup zucchini
  • 1 cup rhubarb
  • 1 tablespoon vegetable oil
  • 2 cups sweet potatoes
  • Chutney


  • Cover the green mung beans with water in a deep pot.
  • Bring to a boil, reduce heat and add the raw sweet potato slices; simmer until beans are soft; about 30 minutes.
  • Remove from the heat and drain thoroughly.
  • Mash the beans together with the sweet potatoes using a fork or potato masher and then set the mixture aside.
  • Heat the oil in a skillet; once hot, add the rhubarb and zucchini; reduce the heat and cook until tender.
  • Stir in the Sue Bee® honey and seasonings and mix it all together in with the mashed beans and sweet potatoes.
  • Turn the mixture out into an ovenproof dish and bake at 400 F until piping hot; about 20 minutes.
  • Garnish with the coconut and continue baking until the coconut is lightly golden; about 5 minutes.
  • Serve with the brown rice and chutney.
Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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