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Vegan Mung Beans Soup (Mongo Guisado w/o meat)

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 1 CUP MUNG BEANS GREEN, YELLOW WILL DO JUST FINE, I HAVEN’T TRIED RED WITH THIS
  • 1 RED ONION MINCED
  • 2 CLOVES GARLIC MINCED
  • 1 GREEN CHILLI PEPPER SLICED
  • 1 LARGE TOMATO DICED (CUT INTO SMALL SQUARES)
  • FISH SAUCE SALT AND PEPPER, TO TASTE
  • 2 CUPS BITTER GOURD LEAVES OR MALUNGGAY LEAVES OR SPINACH
  • EXTRA-VIRGIN OLIVE OIL FOR DRIZZLING OPTIONAL
  • OLIVE OIL/ CANOLA/COCONUT OIL FOR SAUTEEING
  • NOTE: THIS IS A QUICK VERSION I USUALLY DO THIS WITH SOME SLICED CHAYOTE OR YOUNG PAPAYA BUT IT WILL TAKE A LITTLE LONGER TO COOK IT.
  • IF YOU WANT THE WITH-MEAT VERSION: ADD 250 GRAMS DICED PORK SHOULDER CUT OR SHRIMP AND COOK IT WITH THE TOMATOES UNTIL BROWNED OR PINK FOR SHRIMP. ADD SOME SLICED CHAYOTE TOO.

Instructions

  • WASH AND PRE-SOAK MUNG BEANS IN A SAUCEPAN WITH 3 CUPS OF WATER.
  • AFTER AT LEAST 4 HOURS, PUT THE SAUCEPAN WITH PRE-SOAKED BEANS OVER HIGH HEAT AND BRING TO A BOIL; LOWER THE HEAT UNTIL BEANS ARE JUST SIMMERING ( I WAS TOLD THAT BEANS OR ANY PROTEIN COOKS FASTER ON LOW HEAT). COOK UNTIL BEANS ARE TENDER, IT’LL TAKE ABOUT 30 MINUTES; MORE OR LESS DEPENDING ON HOW LONG YOU SOAKED THE MUNG BEANS.
  • MEANWHILE, SAUTE THE GARLIC, ONION, TOMATO AND CHILLI ON A PAN WITH A TABLESPOON OF OLIVE OIL OVER MEDIUM HIGH HEAT. COOK UNTIL TOMATO AND CHILI ARE TENDER, THEN USING THE SAME POTATO MASHER, MASH THE SAUTEED TOMATO. POUR IT INTO THE PAN OF MASHED MUNG BEANS. ADD 1-1 1/2 CUPS OR JUST ENOUGH WATER TO THIN THE MIXTURE. SEASON WITH FISH SAUCE (IF USING), SALT AND PEPPER TO TASTE. SIMMER FOR 3 MINUTES THEN ADD THE GREENS AND COOK FOR 5 MINUTES MORE OR UNTIL THE GREENS ARE COOKED. TURN OFF HEAT AND LET COOL A BIT BEFORE SERVING.
  • THAT’S IT! DONE.
  • SERVE EXTRA WARM WITH A DRIZZLE OF OLIVE OIL. SERVE AS A SIDE DISH OR SERVE WITH CRUSTY BREAD FOR A LIGHT MEAL.
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