Nilagang Monggo (Stewed Mung Beans)
Stewing is another way of preparing mung beans or monggo. This recipe is easier to cook than the Sauteed Monggo Beans that I posted previously. Just place all the main ingredient in a pot with water, boil it, wait until cooked, season it and eat it. Some season it with plain salt but as a Pangasinense, I love the monggo beans with the salty taste of boneless fish sauce or locally known as Bagoong. The combination of the meat, monggo and fish sauce is a flavor every Pinoy loves. Nilagang Monggo is the number one meal I can suggest if you are to prepare a meal for a batallion yet trying to squeeze a budget.
NILAGANG MONGGO (STEWED MUNG BEANS)
2 cups green monggo
5 cups water or more
1/2 kilo pork cubes or pork ribs
1 medium ginger, peeled and crushed
2 tbsp. fish sauce or bagoong
ampalaya leaves or a handful of sliced ampalaya (bitter gourd)
salt to taste
Separately wash green monggo and pork cubes with running water on a strainer.
Pour the water, green monggo, ginger and pork cubes on a pot.
Boil for about 40 minutes or until beans are tender. To lessen cooking time, use a pressure cooker and cook for 20 minutes.
Season with fish sauce and dash with salt.
One minute before turning the heat off, add the ampalaya leaves.
Serve with steamed white rice.