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
MUNYETA RECIPE
A bean recipe which we used to make in Cuba, it is made with navy beans (judias, as they are called in Cuba). Found in All About Cuban Cooking by Josefina Alvarez. Of course it can be made with canned navy beans and am sure it'll taste good but . . .
Provided by Manami
Categories Ham
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Soak beans overnight; change water one time, if you choose.
- Put beans in water, cook them until soft; drain.
- In a frying pan, saute onion, bacon, garlic, sausage and ham in vegetable oil.
- Slowly add cooked beans, mashing them.
- Add tomato sauce, salt, pepper and olive oil; fry until crispy.
- Garnish with parsley.
- Serve hot with hot fluffy white rice, ripe plantains and a nice green salad, and of course with Cuban bread!
Nutrition Facts : Calories 682.5, Fat 29.3, SaturatedFat 7.8, Cholesterol 32.5, Sodium 1095.3, Carbohydrate 74.7, Fiber 28.5, Sugar 6.3, Protein 33
BLACK BEAN MUNETA WITH FRIED PLANTAIN CHIPS
Provided by Molly O'Neill
Categories dips and spreads, appetizer, side dish
Time 2h
Yield Four servings
Number Of Ingredients 13
Steps:
- To make the beans, place them in a large saucepan with 2 cups of water and the bay leaf. Bring to a boil, reduce heat and simmer until tender, about 1 1/2 hours. Add only a little water, if needed, to keep the beans barely covered while they cook. Meanwhile, heat the olive oil in a medium-size nonstick skillet over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 minute. Stir in the cumin and oregano and cook a few minutes longer.
- When the beans are cooked, stir in the onion mixture, 1 teaspoon of salt and the pepper and cook for 5 minutes more. Let cool. Place the beans in a food processor and pulse until pureed. Taste and adjust seasoning if needed. Scrape into a serving bowl and garnish with cilantro.
- To make the chips, heat enough oil in a large skillet to make a depth of 1/8 inch. Working in batches, add the plantain slices to the skillet and cook until browned and crisp, about 2 minutes per side. Drain on paper towels and sprinkle with salt. Serve immediately with the bean dip.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 27 grams, Carbohydrate 70 grams, Fat 31 grams, Fiber 13 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 491 milligrams, Sugar 16 grams, TransFat 0 grams
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