Philippine Mung Beans in Coconut Milk
Experience the comforting flavors of the Philippines with this hearty recipe for Philippine Mung Beans in Coconut Milk. This dish combines tender mung beans, creamy coconut milk, and the rich aromas of garlic, onion, and tomato for a truly satisfying meal. Optional pork belly or shrimp elevates the dish with a savory depth, while nutrient-packed malunggay leaves or spinach add a vibrant, healthy touch. Seasoned with fish sauce for an authentic umami kick, this one-pot meal is perfect for pairing with steamed rice. Ideal for home cooks seeking a simple yet flavorful Filipino recipe, this dish is a delicious celebration of wholesome ingredients and traditional cooking techniques. Keywords: Philippine mung beans recipe, coconut milk savory dish, Filipino coconut milk stew.
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Recipe Information
Ingredients
- 1 cup dried mung beans
- 4 cups water
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 medium tomato, diced
- 0.5 pound pork belly or shrimp (optional), sliced
- 2 tablespoons fish sauce
- 1 cup malunggay (moringa leaves) or spinach
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Rinse the dried mung beans under cold water until the water runs clear, then drain.
In a medium pot, combine the mung beans and water. Bring to a boil, then lower the heat and simmer for 25-30 minutes or until the beans are tender. Skim off any foam that rises to the top while cooking. Drain and set aside.
In a large pan or pot, heat the vegetable oil over medium heat.
Sauté the chopped onion and minced garlic until fragrant and translucent, about 3 minutes.
Add the diced tomato and cook for another 2-3 minutes until the tomato softens.
If using pork belly or shrimp, add it to the pan and cook until the meat is browned or the shrimp turns pink, about 5 minutes.
Stir in the cooked mung beans and mix well with the aromatics and meat (if using).
Pour in the coconut milk and bring the mixture to a gentle simmer, stirring occasionally.
Season with fish sauce, salt, and ground black pepper to taste. Cook for another 5-7 minutes to allow the flavors to meld.
Finally, add the malunggay leaves or spinach and cook until wilted, about 2 minutes.
Serve hot with steamed rice and enjoy!
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 3984 mg | 173% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 38.8 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 790 mg | 61% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 4255 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
