Mongo Recipes
MONGO GUISADO (MUNG BEAN SOUP)
This is a hearty soup that's excellent to eat by itself or with rice. Mongo beans are also called mung or green beans. Malungay leaves are very nutritious, and the tree is sometimes called a horseradish tree; use them in place of the spinach if you can find them.
Provided by lola
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Bring the mung beans and the water to a boil in a pot; cook at a boil until the beans are soft, about 40 minutes. Mash the beans; set aside.
- Heat the olive oil in a large pot; cook and stir the onion and garlic in the hot oil over medium heat until softened, 5 to 7 minutes. Add the pork; season with salt and pepper. Continue cooking the mixture another 3 minutes. Gently stir the prawns into the mixture; cook 2 minutes more. Add the tomatoes; cook another 3 minutes. Reduce heat, and pour the chicken broth over the mixture; allow the mixture to simmer in the broth for 5 minutes.
- Add the mashed beans to the soup; mix well. Cook another 5 minutes, stirring frequently to prevent any of the mixture from sticking to the bottom of the pot. Add more chicken broth or water if the soup is too thick. Stir the spinach leaves into the soup and cook 2 minutes more before serving hot.
Nutrition Facts : Calories 201.6 calories, Carbohydrate 22 g, Cholesterol 40.5 mg, Fat 6.5 g, Fiber 8.2 g, Protein 14.7 g, SaturatedFat 1.2 g, Sodium 895.9 mg, Sugar 3.8 g
MONGO
This a fantastic vegetarian dish from the Philippines, which was given to me by a Filipina work colleague. There is a lot of oil, but skimping on that affects the flavour. Good on its own or with plain boiled rice. You can make this thick or soup-like, but either way it's delicious.
Provided by Glaswegian Robert
Categories Spinach
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the mung beans, and put in a pan with enough water to cover. Bring to the boil, simmer for a few minutes then take off the heat. Leave for an hour.
- Bring to boil again, turn heat to low and simmer for 1 1/2 hours or until the beans are tender.
- Heat the vegetable oil. When hot, put in garlic and fry until golden. Don't let it burn. Add the onions, and fry until they are translucent.
- Add the tomatoes and simmer until slightly reduced.
- Add the mung beans and simmer for 5 minutes, stirring occasionally. Add a LITTLE water if you think it looks too dry.
- Add the spinach, black pepper, salt and 1 tbs lime juice. Bring to a simmer until the spinach is cooked.
- Serve with olive oil and lime wedges to your own taste.
Nutrition Facts : Calories 369.3, Fat 18.3, SaturatedFat 2.4, Sodium 650.6, Carbohydrate 41.4, Fiber 12, Sugar 5.6, Protein 14.7
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GINISANG MUNGGO AT CHICHARON - KAWALING PINOY
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- Sort through the mung beans, discarding discolored or shriveled beans and any grit or dirt. Rinse beans in cold, running water until water runs clear. Drain well.
- In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top.
- Lower heat, cover, and continue to cook for about 45 to 50 minutes or until beans have softened and skins have burst. Add more water as needed to maintain about 4 cups.
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