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Philippine Mung Bean Stew



 

 

 I really try to expose my family to various cultures cuisine. My mom always cooked the best foods from all over the world to ensure sure my dad, brother and I, never got tired of the same things every week.

This weeks On The Menu is Philippine Mung Bean stew. This delicious treat is easy and packed with protein from the beans and bacon. Mung beans have many nutritional benefits that range from defending your body from cancer, diabetes and obesity to packing a serious protein punch in each serving. These delicious beans can be found in the dried form in most local grocery stores. This recipe serves 6. Double this recipe and freeze the leftovers for another meal in a month or so when you are in

 

 

need of a nutritious quick meal.

1 cup mung beans – (soaked overnight)
5 slices of bacon diced
1 16 oz can of stewed tomatoes
1/4 tsp of black pepper
2 stalks of celery diced
2 cups of chicken or pork broth
1 onion diced
3 Tbl low sodium soy sauce
2 carrots diced
3 garlic cloves diced

Cook bacon in a medium saucepan over high heat for one minute. Add onion and garlic. Sauté for a minute or until the onion is tender. Stir in mung beans, tomatoes, chicken or pork broth, soy sauce and pepper. Bring to a boil, reduce to a simmer and cover for 35 minutes. Add celery and carrots. Cover and simmer for 25 minutes until the carrots are tender. (For added tang, try a dash of apple cider vinegar in your soup bowl ) Enjoy!



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