Here’s a classic Ginisang Monggo (Filipino sautéed mung beans) recipe for you. It’s hearty, nutritious, and comforting.
Ingredients (serves 4)
- 1 cup mung beans (monggo), soaked 30 min and drained
- 4 cups water or broth
- 2 tbsp cooking oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 cup spinach, malunggay (moringa leaves), or bitter melon leaves
- 150–200 g pork belly, shrimp, or fish (optional)
- Fish sauce (patis) or salt, to taste
- Ground black pepper, to taste
Instructions
- Cook the mung beans
- In a pot, combine mung beans and water (or broth).
- Bring to a boil, then simmer for 30–40 minutes until soft and mushy. Add more water if needed.
- Sauté aromatics
- In a pan, heat oil.
- Sauté garlic until golden, add onions, cook until translucent.
- Add tomatoes and cook until soft.
- Cook protein (optional)
- Add pork, shrimp, or fish, and cook until done.
- Combine
- Pour the cooked mung beans into the sautéed mixture.
- Simmer for 5–10 minutes to let flavors meld.
- Season and add greens
- Add fish sauce or salt, and pepper.
- Stir in leafy greens, cook for another 2–3 minutes until wilted.
- Serve
- Best served hot with steamed rice.
💡 Tips
- For a creamier texture, mash some of the mung beans as they cook.
- Add a dash of calamansi or lemon for a subtle tang.
- Leftovers taste great and can be reheated easily.
If you want, I can also give a quick 20-minute “easy version” of Ginisang Monggo that skips the soaking step but still tastes authentic.
Do you want me to give that quick version too?
