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 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).

Reviews

[Nic Daniau]

Easy and tasty, brilliant.

[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!