MONGGO BEAN STEW (inspired by monggo guisado, a traditional Filipino mung bean stew, for eight)

1 tablespoon oil

1-1/2 cups diced onion (about 1 large)

1 teaspoon minced garlic (about 2 cloves)

1 tablespoon grated ginger (about 2 inches)

2 cups mung beans

6 cups vegetable broth

13.5 ounce can coconut milk

2 teaspoons salt

5 ounces fresh baby spinach (about 5 cups)


1.   Heat oil in a soup pot over medium high heat.  Add onion and cook until soft, about 5 minutes.  Add garlic and ginger and saute until fragrant, 2 to 3 minutes.

2.   Add beans and vegetable broth.  Cover, bring to a boil, reduce heat and simmer until beans are tender, about 30 minutes.

3.  Once the beans are soft, stir in the coconut milk and salt.

4.   Add spinach a handful at a time, stirring each handful until it is soft before adding the next batch.

from Bob’s Red Mill mung beans packaging

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