In my country Philippines, it is our tradition to cook Munggo or Mung Beans every Friday. They believe that cooking Munggo brings "luck". So I cooked Sauteed Mung Beans with Pork Cracklings today.
The mung bean (Vigna radiata), alternatively known as the moong bean, monggo, green gram, or mung is a plant species in the legume family. It is a high source of protein, fiber, antioxidants and phytonutrients.
Here's how to cook Sauteed Mung Beans with Pork Cracklings :
Ingredients:
- 1 cup dried mung beans
- 7 cups water
- 1 tablespoon vegetable oil
- 1 onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 1 large tomato, chopped
- 2 cups chicharon (pork cracklings with attached meat)
- 1 bunch fresh spinach, stems trimmed
- 1 tablespoon fish sauce
Instructions:
- Sort through the mung beans, discarding discolored or shriveled beans and any grit or dirt. Rinse beans in cold, running water until water runs clear. Drain well.
- In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top.
- Lower heat, cover, and continue to cook for about 45 to 50 minutes or until beans have softened and skins have burst. Add more water as needed to maintain about 4 cups.
- In another pot over medium heat, heat oil. Add onions and garlic and cook until tender and aromatic. Add tomatoes and cook, mashing with the back of the spoon, until softened.
- Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add cooked mung beans including liquid. Bring to a boil.
- Add pork cracklings and continue to cook until softened. Season with salt and pepper to taste.
- Add ampalaya and cook for about 1 to 2 minutes or until tender yet crisp.
- (optional) Add spinach or malunggay, turn off heat and cover pot for about 1 to 2 minutes or until spinach is just wilted. Serve hot.
