Filipino Mung Bean Stew (aka Monggo Bean or Balatong)

Always remember where you come from! Food ties us to our beginnings.

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 8

Ingredients

• 1 ½ cups Dried Mung Bean, I used the split beans

• 3 cups Water

• 1 can Coconut Milk

• 3 cups fresh Baby Spinach

• ¼ cup Ginger, sliced

• 2 Tbsp. Mushroom Soy Sauce

• 1 Tbsp. Olive Oil

Instructions

1. Soak the mung beans in about 2 cups of water for a minimum of 30 minutes.

2. While the beans soak, peel and slice the ginger. I use about 2 thumb sized nubs of ginger (I really like ginger) - but you can use less if you prefer. Set the ginger aside.

3. Once the beans are done soaking, drain and give them a quick rinse.

4. In a medium pot, add the olive oil and saute the ginger on medium high heat for about 2-3 minutes.

5. Next, add in the mung beans and saute with the ginger for an additional 1-2 minutes.

6. Now add in the coconut milk and water. Mix well, bring to a boil then cover and simmer on medium low heat for 10 minutes.

7. Check the stew frequently and stir. Next, add in the mushroom soy sauce. Typically this recipe calls for fish sauce - but this will allow it to be vegan. Mix well.

8. Now add in the baby spinach, and cover and simmer for an additional 5-10 minutes, or until the beans are cooked through.

9. Once the spinach and beans are cooked, remove from the heat and serve over rice. Enjoy!