Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
You can enjoy this as a slightly thick stew or as a soup with the addition of more water or broth.
Pick through the beans. Spread them out and remove any small stones, dirt, or shriveled beans. Rinse well. Wash the monggo in a bowl with water, swirl it around, then drain. Repeat 2–3 times until the water looks clearer. Check for floating debris. When rinsing, some impurities or broken skin might float—skim them off and discard.
Rinse the beans thoroughly under running water. In a pot, combine monggo and 4 cups of water. Bring to a boil, then lower the heat and simmer for about 30–35 minutes or until the beans are soft. Set aside.
Heat cooking oil in a pot over medium heat. Add chopped garlic and sauté until lightly golden. Add chopped onion and cook until translucent. Add sliced tomato and cook until softened.
Add the thinly sliced pork to the pot. Cook until lightly browned and no longer pink.
Pour the cooked monggo including its liquid into the pot. Stir well to combine all ingredients. Add more water if needed.
Add fish sauce, then stir. Let it simmer for 5–10 minutes to allow the flavors to blend. Season with salt and pepper to taste.
Serve hot, best paired with steamed rice.
It’s tiny, green legume typically used in Asian cooking. It’s oval-shaped, has a green exterior and yellow interior. It’s high in protein and rich in fiber.
You can do without the pork to make it vegetarian. Some recipes call for shrimp, while some replace moringa leaves with spinach or ampalaya leaves. Many people also enjoy it with fish, either fried or smoked.
This is done to remove any impurities. It also helps remove excess starch, reducing bitterness and the chance of making your soups or stews cloudy and gummy.
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