Monggo is a traditional Filipino Mung Bean Stew. It has very few ingredients, which is just one of the things I love about it.
Less is more… so often… as this dish proves… it’s mellow, comforting and quite delicious. I decided to accompany it with some fresh, white, oat-milk bread rolls, which has turned out to be a lovely combination.
I love beans, and I’m discovering so many beautiful recipes from around the world….
When it comes to beans, they need a long soak and a slow cook. Every time. In the scheme of things, mung beans are small, and therefore very amenable… they only need a 12 hour soak, and will easily cook through in an hour and a half.
The bread rolls require just the minimum of effort, and, in total about 90 minutes somewhere warm to prove….
Ideally, Monggo needs Malunggay leaves – also known as leaves of the Moringa Tree, but here in the UK I’ve been unable to find them, and a common alternative is baby leaf spinach.
Traditionally the recipe may or may not contain meat, but I’m interested in a plant-based version of course. I’ve used carrots and celery to add an extra depth to the stock.
I hope you enjoy….
MONGGO + OAT-MILK WHITE BREAD ROLLS
Cook’s note: if you begin both the Monggo … (having soaked the beans for 12 hours) ..and the bread rolls at roughly the same time… they will be ready at the same time! Takes about 2 hours or so, but far less ‘active’ time …(tip: get the bread going first)…
- 350gms. mung beans (soaked in cold water for about 12 hours)
- 2 yellow or white onions: approx. 250gms.
- 5cm. ginger: approx. 75gms.
- 5 large garlic cloves
- 125gms. baby leaf spinach
- 1.5 tsps. coarse ground black pepper
- 4-5 tbs. tamari or soy sauce, or 1-2 tsps. salt
- approx: 1 litre hot vegetable stock
- 2 carrots
- 2 sticks celery
- 400ml. coconut milk
- 2 tbs. coconut oil
Oat Milk White Bread Rolls:
- 125gms. strong white bread flour
- 125gms. plain/all-purpose flour
- 3 gms. salt
- approx. 150ml. oat-milk + a little extra for basting
- 7 gms. quick acting yeast
- 1/2 tsp. sugar
- 2 tbs. sesame seeds
- 1 tsp.olive oil
- Peel and finely chop onions.
- Peel and crush garlic cloves.
- Peel and finely grate ginger.
- Wash and peel carrots. Leave whole.
- Wash and cut celery sticks in half.
- Wash spinach and slice into thin ribbons: approx. 0.5 cm. thick. Set aside.
- In a deep-sided casserole, (that has a well-fitting lid), on a medium heat, add 2 tbs. coconut oil.
- When the oil is hot, add finely chopped onions.
- Sauté onions gently for 5 mins. so they soften but don’t go brown.
- Add crushed ginger and grated garlic: sauté 1 min.
- Add soaked, rinsed mung beans: sauté 3-5 mins. Avoid burning.
- Add 750ml. hot vegetable stock ( reserve 250ml.).
- Add peeled carrots and celery sticks.
- Bring to the boil, and boil rapidly for 6 mins.
- Reduce heat to minimum, use a heat diffuser if necessary.
- Add 400ml. coconut milk, and 1.5 tsps. ground black pepper. Stir to combine.
- Cover, and simmer very gently: 60 mins.
- Check every 20 mins. and add a little more vegetable stock as necessary.
- After 60 mins., when the beans are tender, remove the carrots and celery sticks.
- Add tamari or soy or salt. Taste as you go.
- Stir to combine.
- Taste. Adjust seasonings accordingly. I added a little more black pepper.
- Lay the spinach over the top of the stew and cover.
- Simmer gently for 10-15 mins. until the spinach has wilted.
- Stir the spinach into the stew…
…and it’s ready to serve!
Garnish with coconut cream and fresh coriander….
Oat-Milk White Bread Rolls:
- In a medium-sized bowl, mix flours and salt together.
- In a small saucepan, warm the oat-milk through gently, until it is tepid.
- Transfer the oat-milk to a glass jug, add 7gms. yeast and 1/2 tsp. sugar.
- Leave for 10 mins.
- When the yeast is bubbling, add to the flour and stir in.
- Bring everything quickly together to form a dough, adding a little more liquid or flour if necessary. The dough should be neither dry nor sticky….
- Knead the dough gently for 8 mins. or so.
- Put the dough in a lightly-greased bowl, cover, and leave in a warm place.
- The dough should double in size in about 60 mins. depending on ambient warmth.
- Place the risen dough on a lightly-floured board, and cut into 8 equal pieces.
- Roll the pieces into balls, and place on a lightly-greased baking tray.
- Cover, and return it to a warm place for 30 mins.
- Preheat oven to Gas. Mk. 8 / 230C.
- When the rolls have increased in size, and are ready to cook, baste them lightly with a 50/50 mix of oat-milk and olive oil, and scatter with sesame seeds.
- Bake in a hot oven for 10-12 mins. until golden.
- Remove from oven.
Allow to cool for a few minutes before serving.