📝 About This Recipe
A cornerstone of Filipino home cooking, Ginisang Munggo is a deeply comforting stew that transforms humble dried beans into a creamy, savory masterpiece. Traditionally served on Fridays, this dish balances the earthy nuttiness of mung beans with aromatic garlic, ginger, and the bright bitterness of fresh greens. It is a soul-warming bowl that perfectly represents the Filipino philosophy of 'pagkaing probinsya'—simple, nourishing, and incredibly flavorful country food.
🥗 Ingredients
The Beans
- 1 1/2 cups Dried Green Mung Beans (rinsed and sorted for stones)
- 5-6 cups Water (for boiling the beans)
Aromatics and Base
- 2 tablespoons Vegetable Oil (neutral oil like canola or grapeseed)
- 5 cloves Garlic (minced)
- 1 medium Red Onion (diced)
- 1 inch piece Fresh Ginger (julienned into thin matchsticks)
- 2 large Roma Tomatoes (chopped)
- 2 tablespoons Vegan Fish Sauce (or Soy Sauce) (use Patis for non-vegan version)
Vegetables and Texture
- 200 grams Firm Tofu (cubed and pan-fried until golden)
- 2 cups Spinach or Malunggay leaves (packed fresh leaves)
- 1/2 piece Bitter Melon (Ampalaya) (thinly sliced, optional)
- 1 cup Vegetable Broth (to adjust consistency at the end)
Seasoning and Garnish
- 1/2 teaspoon Black Pepper (freshly cracked)
- to taste Salt
- 2 stalks Scallions (thinly sliced for garnish)
- 1 tablespoon Fried Garlic Bits (for a crunchy topping)
👨🍳 Instructions
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1
In a large pot, combine the rinsed mung beans and 5 cups of water. Bring to a boil over high heat.
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2
Once boiling, lower the heat to a simmer. Cover and cook for 35-45 minutes, or until the beans are burst and the liquid has become thick and slightly creamy. Add more water if it dries out too quickly.
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3
While the beans simmer, prepare your tofu. Heat a small amount of oil in a skillet and fry the tofu cubes until all sides are golden brown. Set aside.
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4
In a separate large heavy-bottomed pan or Dutch oven, heat 2 tablespoons of oil over medium heat.
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5
Sauté the ginger matchsticks for 1 minute until fragrant, then add the garlic and onions. Cook until the onions are translucent and the garlic is golden.
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6
Add the chopped tomatoes. Use the back of your spoon to crush them as they cook, releasing their juices to create a flavorful paste.
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7
Pour in the vegan fish sauce (or soy sauce) and black pepper. Stir for 1-2 minutes to caramelize the flavors.
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8
Carefully pour the cooked mung beans (including their cooking liquid) into the pan with the aromatics.
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9
Stir well to combine. If the stew is too thick, add the extra cup of vegetable broth to reach your desired consistency.
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10
Add the sliced bitter melon (if using) and simmer for another 3-5 minutes until tender.
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11
Fold in the fried tofu cubes and let them soak up the broth for 2 minutes.
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12
Turn off the heat and stir in the spinach or malunggay leaves. The residual heat will wilt them perfectly while keeping them vibrant green.
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13
Taste and adjust seasoning with salt or more vegan fish sauce if needed.
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14
Transfer to a serving bowl and garnish generously with sliced scallions and fried garlic bits.
💡 Chef's Tips
For an even creamier texture, use a potato masher to lightly crush about 20% of the beans once they are soft. If you have time, soaking the mung beans for 2-4 hours before cooking reduces the boiling time by half. Don't skip the ginger; it provides a necessary heat and digestive aid that balances the density of the beans. If using malunggay (moringa) leaves, ensure you remove the tough stems as they do not soften during cooking. Leftovers will thicken significantly in the fridge; simply add a splash of water when reheating.
🍽️ Serving Suggestions
Serve hot over a generous mound of steamed white jasmine rice. Pair with a side of 'Ensaladang Talong' (Grilled Eggplant Salad) for a smoky contrast. For a non-vegan traditional pairing, serve alongside fried fish or crispy pork belly. A squeeze of fresh calamansi or lime juice just before eating brightens the earthy flavors beautifully. Enjoy with a glass of cold iced tea or a refreshing coconut water.