Budget Meals
Ginisang Monggo with Malunggay
A filling and affordable mung bean stew with malunggay, tomatoes and an optional small amount of pork or tinapa.
Monggo is a familiar budget-friendly meal that becomes satisfying with rice even when only a little meat is used. Tomatoes and garlic create the savory base, while malunggay adds color and leafy vegetables near the end.
Ingredients
- 1 1/2 cups dried mung beans, rinsed
- 6 cups water, plus more as needed
- 150 g pork, tinapa or dried fish, optional
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tomatoes, chopped
- 2 cups malunggay leaves or spinach
- 1 tablespoon cooking oil
- Fish sauce or salt and pepper to taste
How to cook it
- Simmer rinsed mung beans in water until very tender, 35 to 45 minutes. Add hot water if the pot becomes dry.
- In a separate pan, heat oil. Brown optional pork first, then add onion, garlic and tomatoes. Cook until the tomatoes soften.
- Add the sautéed mixture to the beans. Simmer for 8 minutes so the flavors combine.
- Mash a small scoop of beans against the side of the pot for a naturally thicker broth.
- Stir in malunggay and cook for 1 to 2 minutes.
- Season carefully with fish sauce, salt and pepper, especially if using tinapa or dried fish.
Why this method works
Cooking beans until completely tender before seasoning helps them soften evenly. Mashing a portion thickens the dish without flour or coconut milk.
- No soaking is required, but a 2-hour soak can shorten cooking time.
- Add chicharon only at serving time if you want it crisp.
- Cool beans quickly and refrigerate; thick stews should not remain at room temperature for long.
How to serve
Serve with rice and fried galunggong, daing or a simple tomato-onion salad. Add water when reheating because monggo thickens as it rests.
Recipe tested and reviewed by Sarap Recipe Editorial. Taste and cooking time may vary with ingredient size, stove heat and product brand.