Ginisang Munggo

A healthy, filling dish that’s perfect on its own with a cup of hot rice, ginisang munggo is a recipe that pleases vegetarians, the diet-conscious and the average eater alike, mostly because of the delicious addition of a little calamansi for a bit of zest, and shrimp for pesco-vegetarians who need to keep themselves fueled up for a long day.

The addition of malunggay leaves packs this recipe with plenty of vitamins and antioxidants, and the fresh tomatoes add lycopene to keep your body glowing. Munggo is very filling in itself, but this dish is also delicious when served alongside grilled fish as a vegetable side. If you want to be a bit naughty, add some crumbled chicharon on top of a bowlful of this! It’s sure to get even those who are picky about eating vegetables spooning up seconds and asking how you made the humble munggo taste this good!

Ingredients:

1 cup whole monggo (mung) beans
5 tablespoons vegetable oil
7 cloves garlic, lightly mashed
2 medium-sized onions, chopped
3/4 lb red-ripe tomatoes, chopped
1/2 lb malunggay leaves (if you can’t get this, substitute with spinach or kangkong. We used to grow kamote (sweet potatoes) in the back yard and we would just get kamote leaves and put it in the monggo.)
1 tsp salt or to taste
1 tbsp calamansi or lime juice
calamansi, or lime, cut into wedges
shrimp and chicharon

Cooking Instructions:

Clean and pick over the beans.
Wash in several changes of water. Drain.
Put the beans and 5 cups water into a 2-quart pot and bring to boil.
Cover, lower heat and simmer for 2 minutes.
Turn off the heat, and let the pot sit, covered for 1 hr.
Bring the beans to a boil again.
Turn heat to low and simmer gently for 1 1/2 hours or until the beans are tender and slightly mushy.
Stir gently during the last half hour of cooking to prevent sticking.
Saute garlic in the veg oil until light brown.
Add onions, fry until translucent.
Add tomatoes, stir for 5-6 minutes.
Add cooked monggo beans and bring to a simmer.
Simmer, with occasional stirring for 5 minutes.
Add malunggay leaves, salt and 1 tbsp calamansi juice.
Stir and simmer.
Simmer with occasional stirring, 5 minutes or until leaves are done.
Serve with chicharon, shrimp, calamansi wedges and rice.

H/T: Carinderia.net, When Adobo Met Feijoada