Philippine Mung Beans in Coconut Milk

Aunt Cookie's Note:

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.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 ½ cups dried mung beans
• 1 -1 ½ cup onion , finely chopped
• 2 tablespoons vegetable oil
• ½ 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).

Reviews

[zenbach]

I've been making this soup from the Moosewood for years! Thanks for posting the recipe. I add shrimp and a little fish sauce, red pepper, and find kale holds up nicely in place of chard (though both are yummy). It's simple, easy, relatively healthy, and delicious and a great comfort food.

[aDCgirl]

So yummy! I served with Soba noodles and the coconut made it adhere so well. I also added mushrooms, orange bell pepper, broccoli and arugula (didn't have chard). Will be making over and over again! Tofu would be a good addition too!

[HerbGal]

I've made this recipe several times now because it's so easy and delicious. We've been growing our own mung beans and ginger and chilli (and would use our own coconut milk too if it wasn't such darned work to make it!) so it's a real homegrown dish for us and a pleasure to make. Thanks for posting it!