Ginisang Monggo is a Filipino Mung Bean soup recipe that is mixed with spinach leaves and green beans. It is a healthy vegetarian dish that is best served with white rice. What is Ginisang Monggo?
The cooked monggo should be fluffier, skin is opened, and soft, just like what we have here: Heat a nonstick pan over medium heat with coconut oil and fry tofu until it’s lightly brown on both sides, then set aside: Add the cooked mongo beans, mixed, saute, and add water if you like the Ginisang Monggo soupy:
This should take about 35 to 50 minutes. But as you are waiting, you can also prepare the other ingredients you’ll be adding to the mix. To add some more flavor to our Ginisang Munggo, we will be using 1 tablespoon of garlic, and 1 medium-sized onion and 1 medium-sized tomato, both of which are chopped.
Ingredients: 1 cup whole monggo (mung) beans 5 tablespoons vegetable oil 7 cloves garlic, lightly mashed 2 medium-sized onions, chopped 3/4 lb red-ripe tomatoes, chopped 1/2 lb malunggay leaves (if you can’t get this, substitute with spinach or kangkong.