1 1/2 c Whole, dried mung beans

1 c Light brown sugar

1 tb Ginger, chopped

Soak the mung beans in 2 c cold water for 30 minutes. Remove any beans that float to the top. Drain. In a large pot, combine beans with 7 c cold water. Simmer, uncovered, over medium heat for 30 to 35 minutes. With a slotted spoon, remove any floating skins. Stir in

the sugar & ginger. Cover, reduce heat to low & continue cooking for 15 minutes. Serve hot.