1 Servings
1 c whole monggo (mung) beans
5 T vegetable oil
7 cloves garlic, lightly
1 mashed
2 medium-sized onions
1 chopped
3/4 lb red-ripe tomatoes, chopped
1/2 lb malunggay leaves (substitute
1 spinach (or kangkong))
1 t salt (or), to Taste
1 T calamansi (or lime juice)
1 calamansi, or lime, cut into
1 wedges
Clean and pick over the beans. Wash in several changes of water.
Drain. Put the beans and 5 cups water into a 2-quart pot and bring to
boil. Cover, lower heat and simmer for 2 minutes. Turn off the heat,
and let the pot sit, covered for 1 hr. Bring the beans to a boil
again. Turn heat to low and simmer gently for 1 1/2 hours or until
the beans are tender and slightly mushy. Stir gently during the last
half hour of cooking to prevent sticking.
Saute garlic in the veg oil until light brown. Add onions, fry until
translucent. Add tomatoes, stir for 5-6 minutes. Add cooked monggo
beans and bring to a simmer. Simmer, with occasional stirring for 5
minutes. Add malunggay leaves, salt and 1 tbsp calamansi juice. Stir
and simmer. Simmer with occasional stirring, 5 minutes or until
leaves are done. Serve with calamansi wedges and rice.
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