Ginisang Munggo Recipe (Mung Bean Stew)
Ginisang Munggo is a beloved Filipino comfort soup made by simmering pre-boiled mung beans in a savory garlic, onion, and tomato base, enriched with leafy greens like kangkong or chicharo leaves and topped with crispy chicharon. Traditionally served on Fridays across Pinoy households, this hearty stew is warm, budget-friendly, and packed with plant-based nutrition.
What is Ginisang Munggo?
Ginisang Munggo translates to "sautéed mung beans." The process begins by boiling dried green mung beans (munggo) until soft and broken down, creating a naturally thick, creamy broth base. The cooked beans are then sautéed (ginisa) with aromatics, tomatoes, and savory additions like pork belly, shrimp, or smoked fish (tinapa), creating a comforting dish that pairs perfectly with warm steamed rice and fried fish.Recipe Overview & Details
Prep Time: 10 minutes (plus 30 minutes optional soaking)Cook Time: 45 minutesTotal Time: 55 minutesServings: 6 servingsCategory: Main Course / SoupCuisine: FilipinoIngredients
Method
Step-by-Step Instructions:
- In a medium pot, combine the rinsed green mung beans and 4 cups of water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 30 to 35 minutes until the beans are soft, tender, and burst open. Set aside with the cooking liquid.
- In a separate large stockpot or Dutch oven, heat the cooking oil over medium heat. Add the pork belly strips and render for 5 to 6 minutes until lightly browned and crispy.
- Add the minced garlic and diced onions to the pan with the pork. Sauté for 2 to 3 minutes until fragrant and softened.
Add the chopped tomatoes and cook for another 3 minutes, mashing them slightly with the back of your spoon until soft and juicy.
- Add the chopped tomatoes and cook for another 3 minutes, mashing them slightly with the back of your spoon until soft and juicy.
- Pour in the fish sauce (patis) and black pepper, stirring for 1 minute to coat the aromatics.
- Transfer the cooked mung beans along with their liquid into the pot. Add the remaining 2 cups of broth (or water). Stir well and bring the mixture to a simmer for 8 to 10 minutes, allowing the flavors to meld into a thick broth.
- Stir in half of the crushed chicharon and cook for 2 minutes to let it soften and enrich the soup base.
- Turn off the heat, add the kangkong leaves (or ampalaya leaves) on top, and cover the pot for 2 minutes to let the residual heat wilt the greens gently.
- Ladle into bowls, top with extra crispy crushed chicharon, and serve piping hot with steamed white rice!
Notes
🌿 Health & Nutritional Benefits of Ginisang Munggo
Adding Ginisang Munggo to your regular weekly menu offers outstanding health and wellness advantages:- Excellent Source of Plant-Based Protein & Fiber: Mung beans are packed with complex carbohydrates, plant protein, and soluble fiber, promoting smooth digestive transit, feeding healthy gut bacteria, and keeping you full longer.
- Supports Heart Health & Cholesterol Management: Rich in antioxidants, magnesium, and potassium, mung beans help regulate blood pressure and aid in reducing LDL (bad) cholesterol levels.
- Low Glycemic Index for Blood Sugar Control: High fiber and slow-digesting complex carbs prevent post-meal sugar spikes, making this an excellent choice for blood sugar management.
- Immune & Antioxidant Boost from Leafy Greens: Adding greens like ampalaya leaves or kangkong provides essential Vitamin A, Vitamin C, iron, and folate to bolster immune health and cellular repair.
Key Ingredients & Cooking Tips
- Soaking the Beans (Speed Up Cooking): Soaking your dried mung beans in warm water for 30 to 60 minutes before boiling reduces cooking time significantly and yields a smoother, creamier texture.
- Choice of Greens: Kangkong (water spinach) gives a fresh, crisp texture, while dahon ng ampalaya (bitter melon leaves) adds a traditional light bitterness that balances the rich savory broth.
- Smoked Fish Variation (Tinapa): Flaking smoked fish (tinapa) into the sauté base instead of pork adds an authentic, smoky coastal flavor profile.
- Controlling Consistency: If you prefer a soupier munggo, add an extra 1 to 2 cups of broth; for a thicker stew, let it simmer uncovered for a few extra minutes to reduce.
📊 Complete Nutritional Profile
Here is the breakdown per serving of Ginisang Munggo (with pork & greens):- Calories: 240 kcal
- Total Fat: 9 g
- Saturated Fat: 3 g
- Sodium: 580 mg
- Total Carbohydrates: 26 g
- Dietary Fiber: 7 g
- Sugars: 3 g
- Protein: 14 g
- Potassium: 490 mg
- Vitamin C: 18 mg
- Iron: 3.2 mg
🛠️ Key Kitchen Equipment List
- Medium Cooking Pot: For boiling the mung beans until soft and tender.
- Large Stockpot or Dutch Oven: Provides ample space for sautéing aromatics, meat, and combining the soup base.
- Chef’s Knife & Cutting Board: For dicing onions, mashing tomatoes, and chopping pork and greens.
- Ladle: Perfect for serving generous bowls of thick stew over rice.
