ThisLinubihang Munggo (Mung Beans in Coconut Milk is a hearty stew that is simple to cook, budget-friendly, and needs a few simple ingredients only!
What is Linubihang Munggo?
This Linubihang Munggo (Mung Beans in Coconut Milk) is an easy and delicious mung bean dish that is usually enjoyed with any fried fish, meat, and freshly cooked rice. This Filipino dish is made vegan using shiitake mushrooms, tomato, and coconut milk. It’s a simple and hearty dish that is best to serve with steamed rice for a vegan or vegetarian lunch or dinner with the whole family!
Health Benefits of Mung Beans:
- Aids digestive health
- Promotes weight loss
- Lowers blood sugar levels
- Rich in healthy antioxidants
- Supports healthy pregnancy
- Helps reduce blood pressure
- Lowers “Bad” LDL cholesterol levels
- Packed with vitamins and minerals
Tips and Procedures:
- Feel free to add coconut cream and ginger to this recipe.
- You may add more water to loosen consistency and adjust the taste with salt or pepper as needed.
- For non-vegans: You may add dried anchovies, fish sauce, or any meat of your choice to this dish.
- Storage: Put leftovers in an air-tight container and refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a saucepan over medium heat until completely warmed through before serving.
How to Make Linubihang Munggo:
Listed below are all the ingredients you will need:
- green mung beans
- vegetable oil
- sweet onions
- garlic cloves
- shiitake mushrooms (dried works well too)
- coconut milk
- ground black pepper
In a large saucepan or pot add water and mung beans. Over medium heat, bring the mixture to a boil and simmer for 35 minutes until the beans are soft and mushy. Remove mung beans from the pot and set them aside:
In a skillet over medium heat, add vegetable oil and saute sweet onions and minced garlic for 1 minute. Add the chopped tomatoes and sliced shiitake mushrooms:
Add the cooked mung beans, coconut milk, salt, pepper, and bring the mixture to a boil, then reduce to simmer for 2 minutes. Season with salt and ground black pepper to taste:
Serve immediately with steamed rice. Enjoy!
Frequently Asked Questions:
They can be used as ingredients for soups, salads, paste, curry, and patties.
Just simply omit coconut milk in the ingredients.
Both of them are usually boiled before cooking with other ingredients.
- 6 cups water
- 1 cup dried green mung beans
- 2 tablespoons vegetable oil
- ½ cup sweet onions finely chopped
- 2 cloves garlic minced
- ½ cup tomatoes chopped
- ½ cup shiitake mushrooms, sliced
- 1 cup coconut milk
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- In a large saucepan or pot add water and mung beans.
- Over medium heat, bring the mixture to a boil and simmer for 35 minutes until the beans are soft and mushy.
- Remove mung beans from the pot and set aside.
- In a skillet over medium heat, add vegetable oil and saute sweet onions and minced garlic for 1 minute.
- Add the chopped tomatoes, sliced shiitake mushrooms, cooked mung beans, coconut milk, salt, pepper, and bring the mixture to a boil, then reduce to simmer for 2 minutes.
- Season with salt and ground black pepper to taste.
- Serve immediately with steamed rice.