Philippines Monggo Beans and Pechay Mung Beans and Bok Choi
Experience the comforting warmth of *Philippines Monggo Beans and Pechay*, a hearty and nutritious Filipino dish that brings together tender mung beans, savory aromatics, and vibrant bok choy (pechay). This soul-soothing recipe features a medley of softened mung beans simmered in a flavorful broth infused with garlic, onion, and tomato. Optional pork belly or shrimp adds a delightful richness, while fish sauce and ground black pepper provide a signature depth of flavor. Perfectly balanced with the crisp freshness of bok choy, this one-pot wonder is both nourishing and packed with authentic Filipino taste. Easy to prepare and best served with steamed rice, it’s a nutritious comfort food perfect for any meal.
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Recipe Information
Ingredients
- 1 cup Mung beans (monggo)
- 6 cups Water
- 2 tablespoons Cooking oil
- 4 cloves Garlic, minced
- 1 large Onion, chopped
- 1 large Tomato, diced
- 0.5 pound Pork belly or shrimp, diced (optional)
- 2 tablespoons Fish sauce
- 0.5 teaspoon Ground black pepper
- 2 cups Chicken broth or vegetable broth
- 2 bunches Pechay (bok choy), roughly chopped
- 1 teaspoon Salt
Instructions
Rinse the mung beans thoroughly under running water. Soak them in clean water for 30 minutes to soften (optional for faster cooking).
In a medium pot, bring 6 cups of water to a boil. Add the mung beans and cook over medium heat for 20-30 minutes or until soft and the skins begin to split. Drain and set aside.
Heat the cooking oil in a large pan or pot over medium heat. Sauté the minced garlic until fragrant, about 1 minute.
Add the chopped onion and diced tomato. Cook until the onion is softened and the tomato has broken down, about 3-5 minutes.
If using pork belly or shrimp, add them to the pan. Cook until the meat is lightly browned or the shrimp turns pink, about 5-7 minutes.
Stir in the cooked mung beans and mix well with the sautéed aromatics and meat.
Pour in the chicken broth (or vegetable broth) and bring the mixture to a gentle simmer. Add fish sauce, ground black pepper, and salt to taste.
Simmer for 10-15 minutes, stirring occasionally, until the flavors meld together and the broth thickens slightly.
Add the chopped pechay (bok choy) and cook for another 2-3 minutes until the greens are wilted but still vibrant.
Taste and adjust seasoning as needed with additional fish sauce, salt, or pepper.
Serve hot with steamed rice and enjoy!
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.0 g | 196% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 7108 mg | 309% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 31.4 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 887 mg | 68% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4673 mg | 99% | |
*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.
