Philippine Mung Beans in Coconut Milk

TOTAL TIME

1hr 30mins

PREP 30 MINS

COOK 1 HR

INGREDIENTSNutrition

SERVINGS 6UNITS US

· 1 1⁄2cups dried mung beans

· 1 -1 1⁄2cup onion, finely chopped

· 2tablespoons vegetable oil

· 1⁄2teaspoon salt

· 2tablespoons fresh gingerroot, peeled and finely minced

· 1 -2small fresh chili pepper, minced

· 5 -6garlic cloves, minced

· 14ounces coconut milk

· 1tablespoon soy sauce

· 2cups finely chopped chard leaves

DIRECTIONS

1. Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.

2. While the beans are cooking, saute the onions in the oil with salt.

3. When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.

4. Add the coconut milk and simmer for 5 more minutes.

5. Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.

6. Remove from heat and serve (I like it with rice).