(MUNG BEANS W/ SQUASH & CHORIZO)
I’ve cooked munggo one way, the familiar way – sauteed with pork, shrimp, bittermelon and bittermelon leaves or most of the time spinach. And I’d say that it’s the same for most Filipinos. That is until I came across this recipe that uses squash and sausage. All of a sudden, I am looking at the Mung beans in a totally new light.
Why haven’t I prepared this versatile bean a different way all these years? I’ve become complacent with these tiny olive green beans. But not anymore! Google to the rescue. I’ll be searching high and low for recipes that utilize this beloved mighty bean. Keep a lookout for future postings.
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon peeled and minced fresh ginger
1 small tomato, diced
1 small onion, cut in half and sliced
1/4 pound chorizo de bilbao ( substitute andouille or kielbasa sausage)
1/2 cup dried Mung beans
1/4 pound butternut squash, peeled, deseeded, and cut into cubes
4 cups chicken stock
Bunch of spinach leaves, cleaned and stems removed
Salt and pepper to taste
1. Pre-cook the Mung beans in the chicken stock until plump and somewhat tender. It will be cooked again, so you don’t want to overcook the beans and make it mushy. Set aside.
2. Heat olive oil in a medium pot (2-3 quart size) over medium heat.
3. Add the garlic, ginger, onion and tomato. Cook and stir for 2 minutes.
4. Add the sausage and cook for another minute.
5. Add the Mung beans and squash. Simmer until the squash is tender.
6. Season with salt and pepper to taste.
7. Stir in the spinach. Cover the pot and turn off heat. Allow 2 minutes for the spinach to wilt.
Special thanks to My Kitchen Offerings