Ginisang Monggo: Mung Bean Stew
Ginisang monggo is a thick, savory mung bean stew sautéed with garlic, tomatoes and sautéed pork, then finished with leafy greens. It is a Friday tradition in many Filipino households.
About Ginisang Monggo
Ginisang monggo is a Filipino mung bean stew sautéed with garlic, tomato and pork, finished with leafy greens. It is thick, savory and filling, and it is a Friday meal in many households because it is nearly meatless. The beans simmer until soft and creamy.
The dish is both comforting and economical. Mung beans (monggo) cook into a thick, almost porridge-like stew, and the toppings of crushed chicharon and greens add flavor and texture.
Ingredient notes
- Mung beans: cook to a creamy, thick stew.
- Pork belly: optional, adds richness.
- Garlic, onion and tomato: the sautéed base.
- Leafy greens: malunggay or spinach, added at the end.
Tips for the best Ginisang Monggo
- Simmer the beans until soft. Starting to break down gives a thick texture.
- Sauté the aromatics well. They build the flavor.
- Add greens at the end. So they stay bright.
- Top with crushed chicharon. For crunch.
- Adjust thickness with water. As needed.
What to serve with Ginisang Monggo
Serve with steamed rice and fried fish.
Variations and substitutions
- Vegetarian: omit the pork.
- With shrimp: add small shrimp.
- Soupier: add more water.
- With coconut milk: for a creamy version.
Storing and reheating
Refrigerate for 4 days; it thickens.
Frequently asked questions
Do I need to soak the beans?
Not necessarily, but soaking speeds up cooking.
Can I use canned beans?
The texture is different.
Why Friday?
It is a traditional meatless-ish day.
