- 1 cup whole monggo (mung) beans
- 5 tablespoons vegetable oil
- 7 cloves garlic, lightly mashed
- 2 medium-sized onions, chopped
- 3/4 lb red-ripe tomatoes, chopped
- 1/2 lb malunggay leaves (if you can’t get this, substitute with spinach or kangkong. We used to grow kamote (sweet potatoes) in the back yardand we would just get kamote leaves and put it in the monggo.)
- 1 tsp salt or to taste
- 1 tbsp calamansi or lime juice
- calamansi, or lime, cut into wedges
- shrimp and chicharon
- Clean and pick over the beans.
- Wash in several changes of water. Drain.
- Put the beans and 5 cups water into a 2-quart pot and bring to boil.
- Cover, lower heat and simmer for 2 minutes.
- Turn off the heat, and let the pot sit, covered for 1 hr.
- Bring the beans to a boil again.
- Turn heat to low and simmer gently for 1 1/2 hours or until the beans are tender and slightly mushy.
- Stir gently during the last half hour of cooking to prevent sticking.
- Saute garlic in the veg oil until light brown.
- Add onions, fry until translucent.
- Add tomatoes, stir for 5-6 minutes.
- Add cooked monggo beans and bring to a simmer.
- Simmer, with occasional stirring for 5 minutes.
- Add malunggay leaves, salt and 1 tbsp calamansi juice.
- Stir and simmer.
- Simmer with occasional stirring, 5 minutes or until leaves are done.
- Serve with chicharon, shrimp, calamansi wedges and rice.