Ginataang Monggo with Malunggay

Monggo makes a filling base for a coconut-rich vegetable dish. Cooking the beans in water first keeps the coconut milk from boiling for too long, while malunggay goes in near the end to retain its colour.

Ingredients for four servings

• 1 cup dried mung beans, rinsed and checked for small stones
• 3 cups water, with extra as needed
• 1 onion, diced; 3 garlic cloves, minced; 1 tomato, diced
• 1 cup unsweetened coconut milk and 1 to 2 cups malunggay leaves
• 1 tablespoon oil, salt and pepper

Method

1. Simmer the mung beans in water until soft, usually 30 to 45 minutes depending on age. Add water as needed and skim foam.
2. In a separate pot, soften onion in oil, then add garlic and tomato. Cook until fragrant.
3. Add the cooked beans and some of their liquid. Stir in coconut milk and simmer gently for a few minutes; do not boil hard.
4. Add malunggay leaves and cook just until wilted. Season with salt and pepper.

For a thinner bowl, keep more bean cooking liquid; for a thicker ulam, mash a spoonful of beans into the broth. Read the coconut-milk label if you need a strictly vegetarian version, and use clean, fresh leaves. Refrigerate leftovers promptly and reheat until hot.