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)…
Ingredients: Continue reading “Monggo + Oat-Milk Bread Rolls.”