Ginisang Munggo (Mung Bean Stew)

Ingredients

• 1 cup Mung Beans
• 6 cups Water
• 1 medium Onion
• 3 cloves Garlic
• 2 medium Tomatoes
• 2 cups Spinach
• 1 cup Vegetable Broth
• 2 tbsp Cooking Oil
• 1 tbsp Fish Sauce (Optional)

Instructions

1. 1Rinse the 1 cup of Mung Beans under cool running water. Place the rinsed mung beans in a medium bowl and cover them with water. Let them soak for at least 30 minutes.
2. 2Drain the soaked mung beans. Transfer the drained mung beans to a large heavy-bottomed pot. Add the 6 cups of Water to the pot. Bring the water to a boil over high heat, then reduce the heat to medium-low, cover the pot, and simmer for 30 to 40 minutes, or until the mung beans are tender when pierced with a fork.
3. 3While the mung beans are simmering, prepare the aromatics. Finely chop the 1 medium Onion, mince the 3 cloves of Garlic, and dice the 2 medium Tomatoes.
4. 4In a separate medium skillet, heat the 2 tablespoons of Cooking Oil over medium heat (350°F / 175°C). Add the chopped 1 medium Onion and cook, stirring occasionally, for 5 to 7 minutes, until softened and translucent. Add the minced 3 cloves of Garlic and cook for 1 minute more, until fragrant, being careful not to burn it. Add the diced 2 medium Tomatoes and cook for another 5 minutes, stirring occasionally, until they have softened.
5. 5Add the cooked onion, garlic, and tomato mixture from the skillet to the large pot with the tender mung beans. Stir everything together.
6. 6Pour in the 1 cup of Vegetable Broth and add the 2 cups of Spinach to the pot. Stir gently until the spinach wilts, which should take about 2 to 3 minutes. If you are using the 1 tablespoon of Fish Sauce, stir it in now.
7. 7Taste the stew and add more fish sauce if desired. Serve the Ginisang Munggo hot.

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