Philippine Mung Beans In Coconut Milk Recipes

PHILIPPINE MUNG BEANS IN COCONUT MILK

Philippine Mung Beans in Coconut Milk image

I think I would eat anything, as long as it was cooked in coconut milk (not an assertion I really want to test). This is from Sundays at Moosewood.

Provided by Aunt Cookie

Categories Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups dried mung beans
1 -1 1/2 cup onion, finely chopped
2 tablespoons vegetable oil
1/2 teaspoon salt
2 tablespoons fresh gingerroot, peeled and finely minced
1 -2 small fresh chili pepper, minced
5 -6 garlic cloves, minced
14 ounces coconut milk
1 tablespoon soy sauce
2 cups finely chopped chard leaves

Steps:

Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
While the beans are cooking, saute the onions in the oil with salt.
When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
Add the coconut milk and simmer for 5 more minutes.
Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
Remove from heat and serve (I like it with rice).

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