Philippine Mung Beans in Coconut Milk

Total Time
1hr 30mins
30 mins
1 hr

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.

Skip to Next Recipe




  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).