Ginisang Munggo (Sautéed Mung Bean Stew)

Ingredients

• •1 cup dried whole green mung beans
• •5 cups water
• •2 tbsp neutral oil
• •5 garlic cloves, minced
• •1 yellow onion, diced
• •2 Roma tomatoes, diced
• •2 tbsp soy sauce
• •2 cups fresh spinach or malunggay leaves
• •to taste salt and pepper
• •4 cups cooked white rice, for serving

Directions

1. 1Rinse mung beans under cold water, then combine with 5 cups water in a pot and bring to a boil over high heat.
2. 2Reduce heat to medium and simmer uncovered for 25–30 minutes until beans are very soft and beginning to split; skim foam as needed.
3. 3Meanwhile, heat oil in a separate skillet over medium heat; sauté garlic and onion for 3 minutes until soft.
4. 4Add diced tomatoes and cook for 3 minutes, pressing them lightly with a spoon until they soften and release their juices.
5. 5Pour the tomato-garlic mixture into the pot of cooked beans and stir to combine.
6. 6Add soy sauce, season with salt and pepper, and simmer together for 5 minutes so flavours meld.
7. 7Stir in spinach and cook for 1–2 minutes until wilted.
8. 8Serve over steamed white rice.

💡 Whole green mung beans are sold at South Asian grocery stores (Bulk Barn often carries them), health food stores, and increasingly at large Canadian supermarkets in the bulk or international aisle. Malunggay (moringa leaves) are the traditional green — find them frozen at Filipino grocery stores, but fresh spinach is an excellent everyday substitute.

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