Ginisang Monggo Recipe (Filipino Mung Bean Stew)

Ginisang Monggo is a classic Filipino comfort dish made with mung beans, sautéed with garlic, onion, and tomatoes, then simmered with pork or shrimp and leafy vegetables like malunggay or spinach. It is nutritious, affordable, and commonly enjoyed on Fridays in many Filipino households.

Menu: Ginisang Monggo

Ingredients

• 1 cup mung beans (monggo), rinsed
• 250 grams pork belly, sliced thinly (or shrimp)
• 1 small onion, chopped
• 4 cloves garlic, minced
• 2 medium tomatoes, chopped
• 5 cups water or broth
• 1 cup malunggay leaves or spinach
• 2 tablespoons fish sauce (patis)
• 1/2 teaspoon ground black pepper
• 2 tablespoons cooking oil
• Chicharon (optional, for topping)

Step-by-Step Instructions

Step 1: Cook the Mung Beans

In a pot, combine mung beans and water. Bring to a boil, then simmer for 30–40 minutes until beans are soft. Stir occasionally to prevent sticking.

Step 2: Sauté the Aromatics

In another pan, heat oil. Sauté garlic, onion, and tomatoes until soft and fragrant. This step creates the flavorful base of the dish.

Step 3: Cook the Pork or Shrimp

Add pork slices and cook until browned and slightly crispy. If using shrimp, cook until pink. This adds depth and richness to the stew.

Step 4: Combine with Mung Beans

Pour the sautéed mixture into the cooked mung beans. Stir well and let it simmer for 10–15 minutes to blend flavors.

Step 5: Season the Dish

Add fish sauce and black pepper to taste. Adjust seasoning depending on preference.

Step 6: Add Vegetables

Add malunggay leaves or spinach and cook for 1–2 minutes until wilted. Do not overcook to preserve nutrients.

Step 7: Serve

Serve hot with rice. Top with crushed chicharon if desired for added texture and flavor.

Tips for Perfect Ginisang Monggo

• Toast mung beans lightly before boiling for added flavor.
• Use pork with some fat for richer taste.
• Add shrimp paste for extra depth of flavor.
• Serve with fried fish for a complete meal.

Common Mistakes to Avoid

• Undercooking mung beans – results in hard texture.
• Overcooking vegetables – loses nutrients and color.
• Too much water – makes the stew too thin.
• Skipping sautéing step – reduces flavor.

Extra Info / Insights

Ginisang Monggo is traditionally eaten on Fridays in the Philippines, often paired with fried fish. It is rich in protein, fiber, and nutrients, making it a healthy and budget-friendly dish. Variations include using shrimp, tinapa (smoked fish), or even adding coconut milk for a creamier version.

FAQ

1. Can I use canned mung beans? – Yes, but fresh beans give better texture and flavor.
2. Can I make it vegetarian? – Yes, skip meat and use vegetable broth.
3. How do I thicken the stew? – Mash some of the beans while cooking.
4. Can I add other vegetables? – Yes, squash or ampalaya leaves are great options.
5. Can I store leftovers? – Yes, refrigerate and reheat before serving.

Internal Links

Related recipes: Sinigang na Baboy, Tinolang Manok

Conclusion

This Ginisang Monggo Recipe is a nutritious and comforting Filipino dish perfect for everyday meals. With its rich flavor and healthy ingredients, it’s a timeless favorite in Filipino homes.