This mongo guisado (mung bean soup) is a hearty soup that’s excellent on its own or with rice. Mongo beans are also called mung or green beans. Malungay leaves are very nutritious, and the tree is sometimes called a horseradish tree; use them in place of spinach if you can find them.
Preparation Details
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 6
Ingredients
- 2 cups water
- 8 ounces raw mung beans
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 ounces boneless pork loin, cut into 1-inch cubes
- salt and ground black pepper to taste
- 4 ounces peeled and deveined prawns
- 1 small tomato, diced
- 3 cups chicken broth, or more as needed
- 8 ounces fresh spinach leaves
Steps
- Bring water and mung beans to a boil in a pot; boil until beans are soft, about 40 minutes. Mash beans; set aside.
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, 5 to 7 minutes. Add pork. Season with salt and black pepper; cook and stir 3 minutes. Gently stir in prawns; cook 2 minutes. Add tomatoes; cook 3 minutes more. Reduce heat. Add chicken broth; stir and simmer for 5 minutes.
- Add mashed beans; mix well. Cook 5 minutes, stirring frequently to prevent soup from sticking to bottom of the pot. Add more chicken broth or water if soup is too thick. Stir spinach leaves into soup; cook 2 minutes more. Serve hot.
