The secret to truly comforting monggo beans lies in achieving that perfect thick, creamy consistency where the beans are tender but still hold their shape. This recipe delivers a wholesome mung bean soup, enriched with aromatic ginger and the fresh, slightly peppery notes of malunggay. Crafted for both flavor and ease, this monggo beans soup is a staple in Filipino cuisine, offering a deeply satisfying and nutritious meal. It’s perfect for those seeking a plant-based, hearty dish that requires minimal fuss.
Ingredients for monggo beans
- 2 cups dry monggo beans, mung beans, or green lentils
- 6 cups vegetable broth
- 1 tablespoon oil
- 1 onion, minced
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 cup coconut milk (canned)
- 1 bunch chopped or pulled malunggay leaves (or spinach)
- salt to taste
How to make monggo beans
- Bring the broth to a boil in a large pot. Add the rinsed monggo beans and cook, uncovered, for about 40 minutes. Check every 10 minutes and add more water as needed to maintain a very thick soup consistency.
- Heat the oil in a large skillet over medium heat. Sauté the onion, garlic, and ginger until soft and fragrant, about 3 minutes.
- Add the sautéed mixture to the monggo pot and allow it to simmer together for a few minutes.
- Stir in the coconut milk and malunggay leaves. Remove the pot from the heat; the residual heat will slightly wilt the leaves.
- Season with salt to taste.
- Serve the monggo beans hot, over rice or as a standalone soup.
Pro tips
- For the creamiest texture, ensure the mung beans are fully tender and slightly broken down before adding the other ingredients. I once rushed this step, and the soup felt too thin; patience here makes a big difference.
- If using spinach instead of malunggay, add it in the final minute of cooking, as spinach wilts much faster.
- To achieve an even thicker soup, you can mash a portion of the cooked beans against the side of the pot before adding the coconut milk.
- Make-ahead: This soup tastes even better the next day. Store refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if it has thickened too much.
This Monggo Bean Soup is more than just a meal; it’s a taste of home and comfort. Experiment with adding other vegetables or spices to make it your own. Enjoy this nourishing and flavorful dish!
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