Philippine Mung Beans in Coconut Milk

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.

• Ready In: 1 hr 30 mins
• Serves: 6

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).