Quick Weeknights · Filipino
Ginisang Monggo
This mung bean stew is a staple for a reason, pairing nutritious beans with leafy greens and smoked fish.
Why This Works
The gentle simmer of the mung beans allows their starches to naturally emulsify the vegetable broth, creating a luxurious mouthfeel without the need for dairy. The smoky, saline profile of the flaked fish serves as a savory anchor, cutting through the vegetal sweetness of the spinach and earthiness of the pulses for a perfectly balanced Filipino classic.
The Upgrade
Add a dollop of crispy fried garlic on top for a texture contrast.
Chef's Secret
Michelin TechniqueCrush a portion of the boiled beans against the side of the pot to release their starches, thickening the stew naturally without thickeners.
Ingredients
Total time including resting: 40 min
Directions
In a pot, bring vegetable broth to a boil, add dried mung beans, and simmer until the beans are soft and have thickened the broth.
25 minHeat cooking oil in a skillet over medium heat and sauté the onion, garlic, and tomatoes until the vegetables are softened and fragrant.
5 minAdd the flaked smoked fish to the skillet, stirring briefly to toast the fish and incorporate it into the aromatics.
2 minTransfer the skillet contents into the pot with the beans, stirring to combine the flavors.
5 minFold in the fresh spinach and cook until wilted, then season to taste with kosher salt and freshly ground black pepper.
3 minWine Pairing
Vinho Verde
White Wine
The BottleSoalheiro Alvarinho
The slight effervescence and high acidity of a high-quality Vinho Verde provide a lift to the heavy, earthy mung beans. It cleanses the palate of the smokiness from the fish components.
Nutrition per Serving
250
calories
16g
protein
35g
carbs
4g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Crispy Danggit
Flash-fry these tiny dried salted fish for a salty, crunchy topping that enhances the texture of the soft bean stew.
Ingredients
Directions
Ensure the dried danggit are patted thoroughly dry with paper towels to ensure maximum crispness.
Heat the neutral oil in a small heavy-bottomed skillet over medium-high heat until it reaches 350°F.
Carefully drop the danggit into the hot oil in a single layer to prevent uneven cooking.
Fry for 30 to 45 seconds, watching closely, until the fish turn a deep golden brown and the bubbles subside.
Immediately remove with a slotted spoon and drain on a wire rack or paper towels.
Serve warm as an essential textural counterpoint to your Ginisang Monggo.
Side Dish
Chili-Garlic Vinegar
A simple dipping sauce made of vinegar, garlic, and chili flakes adds a bright, zesty dimension to the savory beans.
Ingredients
Directions
Combine vinegar, garlic, chili flakes, salt, sugar, and pepper in a small glass bowl.
Whisk vigorously until the salt and sugar are fully dissolved.
Allow the mixture to steep at room temperature for 15 minutes to marry the flavors.
Adjust seasoning to achieve a precise balance of acidity and heat.
Serve immediately alongside warm Ginisang Monggo.
Member Reviews
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Made this tonight and it disappeared in minutes. Adding it to the rotation.
Made this tonight and it disappeared in minutes. Adding it to the rotation.