Ginisang Munggo (Sautéed Munggo Beans)

Ginisang Munggo (Sautéed Munggo beans) is a favorite and classic Filipino cuisine that can be served as a separate dish or usually serves with Fried Fish, Tinapa or any other fried meat. It is also known to the Filipinos’ as a poor man’s dish, but conversely it is rich and nutritious.

This is an easy recipe, but the way Filipinos prepares their Ginisang Munggo varies in the garnishing or other ingredients such as pork cracklings, bits of pork flesh, vegetables, smoked fish, shrimp, etc. I personally love my Ginisang Munggo with pork cracklings while my husband loves it with slices of bitter melon (ampalaya).

Having a hot bowl of Ginisang Munggo, steamed white rice and smoked fish (tinapa) on a rainy day (just like this morning here in the midst of the desert – love it!) brings back memories of the weather way back in the Philippines when the winds are blowing– a season for an extreme comfort food!

Well, for my tonight’s Ginisang Munggo I just did it the very basic way, I mean literally basic. =D I just side-dished it with fried King Fish and served with plain white rice.

  • 2 Cups Munggo beans
  • 6 Cups water
  • 3 Tbs. Cooking oil
  • 1 Garlic – minced
  • 1 Onion – sliced thinly
  • 2 Medium tomatoes – diced
  • Salt to taste
  • Beef or Pork Stock Cubes/powder

1.    Rinse munggo beans thoroughly, place in a casserole dish, and boil in 6 cups of water on medium low heat for about 45 minutes. Add more water if necessary.
2.    Remove the beans and set aside.
3.    In another casserole add oil and sauté garlic, onion and tomatoes.
4.    Add the mungo beans.
5.    Put in salt and beef/pork cubes. Stir then cover and let it simmer for 15 minutes on medium low heat.
6.    Stir it every 5 minutes to avoid scorching. Taste it and add salt and pepper if needed.
7.    Serve with rice and fried fish.

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