Ginisang Munggo with Kalabasa

Ginisang munggo with kalabasa is a meat-free variation of the familiar Filipino mung bean stew. Cubes of squash partly melt into the broth, adding sweetness and body, while leafy greens bring freshness. Simmer the beans until truly tender before seasoning them heavily.

Ingredients

• 1 cup dried mung beans, sorted and rinsed
• 6 cups water, plus more as needed
• 350 grams kalabasa, peeled and cut into 2-centimetre cubes
• 1 tablespoon cooking oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cups malunggay leaves or spinach
• 1 tablespoon fish sauce or soy sauce
• Black pepper to taste

Measure and prepare everything before heating the pan. This keeps the cooking sequence steady and prevents garlic, onion or other aromatics from burning while the next ingredient is being cut.

Prepare safely

Wash fresh produce under running water before cutting. The FDA recommends plain running water and advises against using soap or detergent on produce. Use clean utensils and a clean board. Keep raw chicken, pork, fish and their juices away from vegetables that will not be cooked further.

Thaw frozen meat or seafood in the refrigerator, in cold water changed regularly, or in the microwave when it will be cooked immediately. Do not thaw perishable food on the counter. Open canned ingredients only from cans that are not leaking, swollen, badly rusted or deeply dented at the seams.

Simmer the mung beans

Put the rinsed mung beans and water in a pot. Bring to a boil, skim foam if needed, then lower to a gentle simmer. Cook partly covered for 35 to 50 minutes until the beans are soft; older beans can take longer.

Add hot water when the beans rise above the liquid. Do not add large amounts of salty seasoning early because it is easier to balance the finished broth.

Build the ginisa

In a second pan, heat oil over medium heat. Sauté garlic, onion and tomato until the tomato becomes pulpy. Stir this mixture into the tender mung beans.

This separate sauté adds deeper flavour, but it can also be made in the same pot by cooking the aromatics first and temporarily setting them aside.

Add squash and greens

Add the kalabasa and simmer for 10 to 15 minutes until fork-tender. Stir gently so some cubes stay whole while others thicken the broth. Add malunggay or spinach during the final minute.

Season with fish sauce or soy sauce and pepper. For a classic leafy version, see our ginisang monggo with malunggay.

Adjustments and serving ideas

Use sitaw, patola or chopped pechay when kalabasa is unavailable. For a fully plant-based dish, choose soy sauce and verify that any broth seasoning contains no fish or meat.

Taste only after ingredients that require cooking are fully done. Add salt, fish sauce or soy sauce gradually because canned products, broth cubes and condiments can already contribute considerable sodium. Serve with freshly cooked rice or the suggested accompaniment while the dish is hot.

Storage and reheating

Transfer leftovers to shallow covered containers and refrigerate within two hours, or within one hour when the surrounding temperature is above 32°C. Use refrigerated leftovers within 3 to 4 days. Reheat only the portion needed until it is steaming hot throughout.

Discard food left out beyond the safe limit. Smell and appearance cannot prove that food is safe. Freeze portions promptly when they will not be eaten within the refrigerator window, label the date, and thaw safely before reheating.

Yield: 5 servings. Prep time: about 15 minutes. Cook time: about 55 minutes.

Food-safety references

• FDA: Selecting and serving produce safely
• FDA: Safe food handling
• FDA: Safe food storage

Recipe reviewed: 9 October 2026.