Philippine Mung Beans in Coconut Milk |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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. 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 |
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).
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