Monggo (Mung Beans)
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INGREDIENTS 2 cups dried mung beans 5 cups water 2 tablespoons oil 7 garlic cloves, mashed 2 medium onions 3 medium tomatoes, chopped 2 cups fresh spinach 1 teaspoon salt 1 tablespoon lime juice Clean and wash beans. Put in a 2-quart pot with 5 cups water and bring to a boil. Cover, lower heat, and simmer for 2 minutes. Turn off heat, and let set, covered, for 1 hour. Bring the beans to a boil again. Turn heat to low and simmer gently for 1-1/2 hours or until the beans are tender and slightly mushy. Stir gently during the last 1/2 hour of cooking to prevent sticking. In a large skillet or pot sauté garlic in the oil until light brown. Add onions, fry until translucent. Add tomatoes, stir for 5 to 6 minutes. Add cooked beans and bring to a simmer. Cook, stirring often, for 5 minutes. Add spinach leaves, salt, and lime juice. Simmer and stir for another 5 minutes, or until spinach is wilted. Serve with lime wedges and rice. Makes 6 servings NOTE - You can also cook the beans in a pressure cooker. Cook for 8 minutes under pressure and turn off heat, allowing pressure to drop.