Ginataang Munggo is a delicious mung beans stew made with coconut milk and diced meat. It is hearty and delicious, and goes well with steamed rice
Mung beans are a common ingredient in my kitchen, and for good reason. These legumes are affordable and healthy. They can also be used in savory and sweet dishes.
Two of my favourite ways to prepare this superfood are already on the blog: one with chicharon and one with shrimp and sotanghon. The ginataang maunggo at baboy stew recipe is very similar, but it uses coconut milk to give it a creamier and richer taste.
Making mung beans
- Sort the beans and throw out any wrinkled or damaged beans. They may not cook well and won’t soften. Beans that are past their prime will take longer to cook so make sure you get a new pack.
- Rinse under cold running water until the water runs clear.
- Mung beans can be steamed immediately without needing to be soaked. They will cook in less than an hour and be ready for sauteing within minutes.
- Avoid adding the tomatoes too soon as the acidic ingredients can make the beans hard and take longer for them to soften.
- You can make the mung beans thicker by blending them in a blender, or straining them through a strainer.
Here’s a quick tip:
You can add some heat to the dish by adding curry powder. Add a tablespoon of curry powder to the mixture!
How to serve ginataang maunggo at baboy
The stew can be enjoyed as a main course for lunch or dinner with steamed rice, fried fish, or this lemongrass roasted chicken.