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