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.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

Find Your Sweetness Here

Making a grocery run? You can find our honey on most major retailers’ shelves.

Where to Buy

Have our honey shipped right to your door. You can purchase our honey online here.

Buy Online

Know What’s New

Enter giveaways, get exclusive coupons and meet the co-op beekeepers behind our honey when you join the Honey Club, our email newsletter. It’s full of sweet ideas and sent straight to your inbox.

Join Honey Club Today